Hot Corn Dip with Bratwurst

Hot Corn Dip with Bratwurst is a Wisconsin take on the classic cream cheese with corn dip, with bits of sausage added into the mix.
Hot Corn Dip with Bratwurst

Hot Corn Dip with Bratwurst

By Sue Lau | Palatable Pastime

Hot Corn Dip with Bratwurst is my recipe  of the day with the blogging group Foodie Extravaganza. We post monthly for food holidays and celebrations. February is National Snack Food Month.

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Hot Corn Dip with Bratwurst

We have been watching a lot of football in my  home. The hubs is from Wisconsin and living in Cincinnati, we are obsessed with two teams, the Green Bay Packers and the Cincinnati Bengals.

We had been hoping the Packers would face off the Bengals, but it was not to be. But amazing Joey Burrows has led the Bengals to the big game against the Rams out in L.A.

I have been making a few recipes suitable for each team. This one is in the colors of the Pack (green and gold) and adds the extra Wisconsin touches of both crumbled cooked bratwurst and lots and lots of cheese.

It heats up nicely in the crock pot. And from there you can scoop it into little bowls for each person. With chips or crackers on the side. I think this would even be good smeared on tortillas and rolled up. Cheesy yum!

For the Bengals, check out the Hanky Panky which is a big tailgate recipe here in Ohio. I will also share my recipe for Bavarian Party Dip very soon. It’s another weirdly local recipe unique to these parts.

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Foodie Extravaganza

National Snack Food Month

Hot Corn Dip with Bratwurst

Hot Corn Dip with Bratwurst

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Hot Corn Dip with Bratwurst

Hot Corn Dip with Bratwurst

Sue Lau
Hot cheese party dip with corn and sausage.
No ratings yet
Prep Time 15 minutes
Cook Time 2 hours
Course Appetizer
Cuisine American
Servings 10
Calories 381 kcal


  • 1 slow cooker (or crockpot)


  • 12 ounces cooked bratwurst
  • 1/2 cup diced poblano pepper
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 4 scallions, (chopped)
  • 15 ounce can corn, (drained)
  • 4 ounce can chopped green chillies
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces shredded Monterrey Jack cheese, (divided)
  • Tortilla Chips, (optional)


  • Place the brats in a food processor and pulse into crumbles, or chop fine.
  • Brown the crumbled bratwurst with the poblano, onion, and garlic in oil.
  • Add the sauteed mixture to a crockpot along with scallions, drained corn, chillies, mayonnaise, sour cream, Parmesan cheese, cumin, chili powder, salt, black pepper and half the Monterrey Jack cheese.
  • Stir mixture well then top with remaining shredded cheese.
  • Cover and cook on low for two hours or until hot and cheese is melted.
  • Serve with chips or crackers.


From the kitchen of


Calories: 381kcalCarbohydrates: 13gProtein: 14gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 59mgSodium: 729mgPotassium: 303mgFiber: 2gSugar: 4gVitamin A: 544IUVitamin C: 12mgCalcium: 263mgIron: 1mg
Keyword Game Day, Hot Dip, Wisconsin Packers
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Hot Corn Dip with Bratwurst

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4 responses

    • We usually are Packer Backers. I’m not real happy with Aaron Rodgers right now and since they went out of the playoffs at lightning speed, I am left with Who Dey. And to be truthful, I am liking what I see!

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