Warm Corn Burrata Dip with Chili Oil

If you’re looking for a summer appetizer that’s a little different, this Warm Corn Burrata Dip with Chili Oilis it. Sweet corn and colorful peppers are cooked in butter until tender, then topped with creamy burrata, crunchy garlic chili oil, fresh cilantro, and a squeeze of lime for a dish that’s loaded with fresh flavor.

Serve it warm with crostini, crackers, pita chips, or crusty bread. Whether you’re hosting friends, planning a backyard cookout, or just looking for a simple appetizer to enjoy on the patio, this recipe comes together in about 20 minutes and always disappears fast.

• Ready in about 20 minutes.
• Sweet, creamy, buttery, and slightly spicy.
• Uses fresh, frozen, or canned corn.
• Perfect for summer parties and cookouts.
• Naturally gluten-free.
• Easy to customize with your favorite chili oil.
• Great served with bread, crackers, or tortilla chips.

One of my favorite things about this recipe is that it uses simple ingredients that really shine together. Sweet corn is the star, while the peppers, creamy burrata, and crunchy chili oil add just enough flavor to make every bite interesting. If fresh corn is in season, definitely use it. If not, frozen or canned corn both work well, making this an easy appetizer any time of year.

• Sweet Corn: Fresh corn has the best flavor and texture, especially during the summer. Once it’s cooked in butter, it becomes even sweeter and creates the perfect base for the burrata. Frozen corn is a great option when fresh isn’t available, and canned corn works too. Just be sure to drain and rinse it well before cooking.
• Red Bell Pepper: Red bell pepper adds a little sweetness, a pop of color, and just enough texture to balance the soft corn and creamy burrata.
• Jalapeño: Jalapeño gives the dip a mild kick without overpowering the other flavors. If you prefer less heat, simply remove the seeds and membranes before dicing. Want it spicier? Leave some of the seeds in.
• Butter: Butter coats the corn and peppers while adding rich flavor. Since there aren’t many ingredients, it really makes a difference.
• Seasonings: Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika work together to add savory flavor without taking away from the fresh corn.
• Fresh Lime: A squeeze of fresh lime brightens the entire dish and balances the richness of the butter and burrata.
• Burrata: Burrata is what makes this recipe special. The creamy center melts into the warm corn, creating a rich, scoopable appetizer that’s hard to stop eating.
• Crunchy Garlic Chili Oil: Crunchy garlic chili oil adds texture, heat, and so much flavor. If you like things extra spicy, use a hotter chili oil. If you’re serving guests who don’t enjoy much heat, start with a little and let everyone add more if they’d like.
• Fresh Cilantro: Fresh cilantro finishes everything with a bright, fresh flavor. If you’re not a cilantro fan, fresh parsley is a good substitute.

• Fresh sweet corn is my first choice because the flavor is hard to beat, especially during the summer. I usually pick up a few extra ears every time I stop at the farmers market because I know they’ll get used one way or another.
• If you’re using fresh corn, cut the kernels directly from the cob before cooking. Frozen corn is another great option and doesn’t even need to be thawed first. Canned corn works in a pinch too. Just drain and rinse it well so the flavors stay fresh and the corn cooks instead of steams.
• No matter which type of corn you use, let it cook long enough for some of the kernels to pick up a little color. Those lightly caramelized bites add even more flavor to the finished dip.

Crunchy garlic chili oil is a flavored oil made with crispy garlic, chili flakes, and spices. It adds heat, crunch, and incredible flavor to this burrata dip without requiring any extra work. You can usually find it in the international aisle of most grocery stores or at Asian markets. If you like a little spice, don’t skip it. It’s what takes this recipe from good to unforgettable.

One of my favorite things about this recipe is that it doesn’t take much effort, but it looks like something you’d order at a restaurant. The butter helps the corn and peppers become tender, while the seasonings build flavor without covering up the sweetness of the corn. Once you add the creamy burrata, crunchy chili oil, and fresh cilantro, every bite has the perfect balance of sweet, salty, creamy, and just a little heat.

• Melt the butter in a large skillet over medium heat. Add the corn, diced red bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Sprinkle in the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well so everything is evenly coated, then continue cooking for another 5 minutes. The corn should be tender, and a few kernels should start to lightly brown.
• Remove the skillet from the heat and squeeze the juice from one lime over the corn mixture. Toss everything together until well combined.
• Transfer the warm corn mixture to a shallow serving bowl or platter. Tear the burrata into large pieces and arrange it over the top.
• Drizzle the crunchy garlic chili oil over the burrata, then sprinkle with fresh cilantro. Serve immediately with crostini, tortilla chips, crackers, pita chips, or warm crusty bread.

One of the best things about this recipe is how forgiving it is, but these little tips will make it even better.

• Let the burrata sit at room temperature for about 20 minutes before serving. It becomes softer and creamier, making it much easier to spread over the warm corn.
• Don’t rush the corn. Giving it a few extra minutes in the skillet allows some of the kernels to caramelize, which adds even more flavor.
• Taste the corn before serving. Depending on your chili oil, you may want an extra squeeze of lime or another pinch of kosher salt to balance everything.
• If you’re serving this for a party, use a wide, shallow serving bowl instead of a deep one. That way every scoop gets plenty of corn, burrata, and chili oil.

This recipe is easy to customize depending on what you have on hand.

• For even more smoky flavor, grill the corn before cutting it off the cob.
• If you want a heartier appetizer, stir in cooked crumbled chorizo or top it with crispy prosciutto.
• Cotija cheese makes a delicious finishing sprinkle and pairs really well with the corn and lime.
• If cilantro isn’t your favorite, fresh basil or flat-leaf parsley are both great substitutes.
• Want even more heat? Add an extra jalapeño or drizzle with your favorite hot chili crisp before serving.

• This Warm Corn Burrata Dip is one of those appetizers that works for almost any occasion. I love serving it with toasted crostini because it holds up well to the creamy burrata and buttery corn, but it’s just as delicious with tortilla chips or warm pita.
• If you’re putting together a summer spread, pair it with grilled chicken, burgers, steaks, or barbecue. It also makes a beautiful addition to a charcuterie board alongside cured meats, olives, fresh fruit, and marinated vegetables.
• For an easy weeknight dinner, I’ve even served it with grilled sourdough and called it a meal. The sweet corn, creamy burrata, and chili oil are filling enough that you don’t need much else.

• This dip is best served warm while the burrata is soft and creamy. If you have leftovers, transfer everything to an airtight container and refrigerate for up to 2 days. The flavors continue to develop as it sits, although the burrata won’t be quite as creamy after being chilled.
• I don’t recommend freezing this recipe since fresh burrata doesn’t hold up well once thawed.
• To reheat, warm the corn mixture gently in a skillet or microwave, then add fresh burrata before serving if possible.