Hot Corn Dip with Baked Mini Pitas


1 1/2 cups corn kernels, *see Note 1 for options
1-2 teaspoons olive oil
3 Tablespoons red onion, finely chopped
1 teaspoon garlic, finely chopped
Salt and pepper
4 oz. cream cheese, at room temperature (1/2 a typical brick)
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon Sriracha sauce, (or any hot sauce you like)
1/4 cup mozzarella cheese, shredded
1/4 cup Asiago or Parmesan cheese, shredded, plus more for topping
Salt and pepper
For serving:
Chili oil, or hot sauce of your choice
Cilantro, chopped
Reserved sauteed corn kernels
Baked Pita Rounds:
16-20 mini pitas
Olive oil
Salt and freshly ground pepper
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Preheat oven to 350F.
In a skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until the onion is softened, 2-3 minutes. Add the garlic and cook an additional 30-45 seconds. Add the corn and cook over medium heat, stirring regularly, until the corn is cooked, but still retains a bit of crispness. Remove to a bowl. Remove and set aside a small amount of the corn to use as a garnish to serve and allow the rest of the corn to cool while you continue.
In a large bowl, combine the cream cheese, sour cream, mayonnaise, Sriracha and shredded cheese. Season with some salt and freshly ground pepper. Stir to combine well. Add the corn and stir in.
Spoon dip into a small oven-safe dish or skillet. Top with additional shredded cheese.
Bake dip in preheated oven for 30-35 minutes until bubbly and starting to colour a bit, then pop under the broiler for a couple of minutes to brown the top well.
**If making baked pita rounds, spread onto a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and freshly ground pepper. You can place the pita rounds into the oven on the rack under the dip after the dip has been in the oven about 10 minutes and bake until golden brown, about 15-20 minutes, flipping the rounds once halfway through baking.
Serve warm, garnished with a drizzle of chili oil (or Sriracha), chopped fresh cilantro and reserved sauteed corn and with warm pita rounds.
1. You can use fresh corn kernels cut from the cob, frozen corn, at least partially thawed and even canned corn, drained. You could also use left-over cooked corn on the cob. Simply cut the kernels off the corn and use in the recipe. You will need to cook only briefly in the skillet if the corn is already well cooked.