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How to Make Cheesy Corn and Sausage Dip

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

cheesy corn and sausage dip

cheesy corn and sausage dip

Dips are great for adding flavor and texture. Dips are commonly served with many different types of foods, including bread, crackers, meats, vegetables, etc.

Recently, when I was craving corn and cheese, I came up with an idea to create a simple dip that could be paired with my store-bought biscuits. The taste of this dip is a combination of sweet, salty, and savory. The next time you are looking for a simple appetizer recipe, why not try this three-ingredient dip? Enjoy!

ingredients in making cheesy corn and sausage dip

ingredients in making cheesy corn and sausage dip

Ingredients

  • 2 pieces sausage, skin removed
  • 1 cup corn kernels
  • 1 cup cheese, grated
  • biscuits or crackers

For Preparing the Ingredients:

  • 3 small bowls
  • 1 plate
  • grater
  • measuring cups

For Cooking the Dish:

  • Pan
  • Cooking spoon

Cook Time

Prep timeCook timeReady inYields

2 min

5 min

7 min

Serves four people

Instructions

  1. Heat the pan and slightly oil it.
  2. Cook the sausages. Break down everything into bits.
  3. Add the corn kernels before sausages are fully cooked.
  4. Turn off the heat. Immediately stir in the cheese to melt.
  5. Serve with your favorite biscuits or crackers.

Finished Product

cheesy corn and sausage dip with assorted biscuits

cheesy corn and sausage dip with assorted biscuits

Tips and Techniques

  • Let the corn absorb the sausage oil to make it tastier.
  • Turn off the heat before adding the cheese to avoid burning.
  • Use any kind of cheese you prefer.
  • Add a different kind of sausages if you want.
  • Replace biscuits or crackers with bread (you could try my recipe for flatbread).

© 2018 Travel Chef

Comments

Travel Chef (author) from Manila on September 11, 2018:

Hi Miebakagh,

I like how you share your native foods to us. Looks like the corn that your tribe is using is what we typically called cornmeal. This is a very common ingredients used alongside with all-purpose flour, rice flour, cornstarch and the like. I think the texture of the Tamepiagba is quite close to rice pudding. I'm interested to try it as well if I get the chance to have a recipe of it.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on September 11, 2018:

@Rinita & @Dred cuan: In my folklore, the corn perennial is the strongest tree ever grown on the earth. It is a 'chief' food. Any breakfast is a cornmeal or and meal the corn grain, the whole meal is made of.

For example, in my Ijaw ethnic group especially among the Kalabaris and Okrikans, I belong to the Okrikan tribe, there is a breakfast meal called PT or "Tamepiagba." It is made with the dry corn grounded to powder, mixed with water, unbleached palm oil, very over-ripen bananas or plantains, (crushed into a mash) and savor with salt and pepper.

It is then wrapped in plantain or canna lily leaves and steam in a pot of boiling water until done. It can time up to an hour for it to be done. This is eaten for breakfast and it is very energy giving meal.

It can also be roasted or cooked and eat alone, or with fresh coconut meat; unbleached palm oil and dried sardines, and mullets. Fishermen cherished the PT taking it for breakfast during a fishing trip. On return from fishing they take on the later: roasted corn, unbleached palm oil, sardines, and mullets dried or roasted.

Why should corn be hated when it is my favorite breakfast meal? The first thing I did every morning after flushing my gut with fresh lime juice is taking a cup of milk tea with roast corn (popping it) along with peanuts. Thank you all.

Travel Chef (author) from Manila on September 11, 2018:

Hello Rinita,

Why you don't like to eat corn? For me, it's my favorite since I was a kid. Now that I'm grown up, I learned how to create a savory and sweet dishes out of it.

Rinita Sen on September 11, 2018:

I hate corn, so I am glad you added cheese. Delish!:)

Travel Chef (author) from Manila on September 10, 2018:

Hi Pamela,

Corn and cheese are two of my favorites ingredients, that's why I came up with this recipe. Luckily, I had sausages inside my fridge so I was able to create a different layer of flavor to this dip. I must agree with you that many people will surely love this recipe! Thanks for dropping by! Cheers!

Pamela Oglesby from Sunny Florida on September 10, 2018:

This recipe sounds very good to me. This is a unique dip and I think most people would love it. Thanks for the recipe.

Travel Chef (author) from Manila on September 10, 2018:

Hello Miebakagh,

You're absolutely right! I don't like taking supplements. As a chef, I do believe that the food I cook and eat is enough for me to be healthy all the time. What I mean by healthy is a balance of nutritious food and some homemade junk foods (like chicharonnes or trail mix or any sweets) from time to time.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on September 10, 2018:

Hi, Dred cuan, so you are in the same shoe as I am? I mean you are not on food supplements? Good of you. That is why I regularly make my meals somehow very nutritious with much of their natural ingredients. This helps the body absorbed more tha 70% of the vitamins, mineral matters, and trace elements. For example, I just wash my veggies in water, but I never soak them before processing. This apples to corn, root vegetables and fruits. Thank you.

Travel Chef (author) from Manila on September 09, 2018:

Hi Miebakagh,

In a busy world like what we have right now, it is important for us to pay attention to our health. This only means that we need to eat right. Like what you have said, junk meals are available everywhere. Even if I enjoy eating outside, I still managed to limit myself. I'm so conscious of what I eat no matter how busy I am. I think that's my secret that I maintained to be healthy even without drinking any vitamins or whatsoever. Thanks for your kind words, my friend! Cheers!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on September 09, 2018:

Thank you dredcuan for this recipe and the meal. You are always coming up with new pieces of stuff regularly. Most of them have very short preparation time, for those in a hurry. I hope your recipe hubs will make people keep to their kitchens awhile instead of going to the food outlet for junk meals, that does the body no good. Well done, and thanks again.