Ree Drummond Makes Hot Corn Dip On “The Chew,” Talks New Cookbook and Her ‘Crazy, Busy Life’


The Pioneer Woman just launched her latest cookbook, “Come and Get It,” which includes over 120 of her favorite quick meal solutions for busy lives. As part of her book release, she’s been making appearances on a few of our favorite shows, including “The Chew.”

She appeared on the show yesterday to talk a bit about her cookbook– but most importantly, she shows co-host Michael Symon how to make her famous Hot Corn Dip, a dish that Michael has apparently never had before.

The audience was into it– they even gave her a round of applause when she mentioned stuffing jalapeños with the corn dip and wrapping it in bacon.

How To Make The Pioneer Woman’s Hot Corn Dip:


  • 5 ears of corn (shucked, cleaned of silks)
  • Vegetable oil (for brushing)
  • Kosher salt (to taste)
  • 2 tablespoons butter
  • 1/2 red onion (peeled, finely diced)
  • 2 garlic cloves (peeled, minced)
  • 1 red bell pepper (top removed, seeded, finely diced)
  • 1 green bell pepper (top removed, seeded, finely diced)
  • 1 jalapeno (top removed, seeds and membrane removed from 1 half and finely diced)
  • 1 package cream cheese (room temperature, 8-ounces)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 pound Monterey Jack cheese (grated, divided)
  • 2 green onions (thinly sliced)
  • 2 Poblano peppers (charred, tops removed, seeded, diced)
  • chili powder (for sprinkling)
  • tortilla chips (for serving)
Put a pan over medium-high heat and while it warms up, brush the corn with vegetable oil and sprinkle with a little salt. Cook the corn on the grill pan, turning it occasionally until the grill marks form (about 10 minutes). Preheat the oven to 350 degrees and, while it heats, melt the butter in a large skillet and add in the onion, garlic, bell peppers, and jalapeno. Stir and cook the vegetables until they’re soft (about 5 minutes), then set aside. Cut the kernels off the cobs and, in the bowl of a mixer, combine cream cheese mayo, sour cream, and 2/3 of the Monterey Jack cheese. Mix on low until well combined, then add in the green onion, the veggie mixture, the corn and the Pablano peppers– mix on low until well combined.
Spread the mixture into a baking dish, sprinkle with cheese and chili powder, and bake for about 20 minutes or until the cheese is bubbly. Serve with chips and enjoy!
Colleen Matthews
Raised in Fayetteville, Arkansas, Colleen grew up cheering on the Razorbacks, fishing with her dad, learning about southern hospitality from her mom, and enjoying the best of The Ozarks. When she's not writing, she's likely spoiling her black lab, playing pranks on her husband, chasing around her nieces and nephews, or rearranging her house.

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