Ingredients
3 cups sweet corn (canned, frozen, or fresh)
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup sharp cheddar cheese, shredded
1 cup pepper jack cheese, shredded
1 can (4 oz) diced green chiles
1/2 cup chopped scallions
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
Tortilla chips for serving
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a similar sized oven-safe skillet.
Step 2: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Step 3: Fold in the corn, green chiles, scallions, chili powder, cumin, and salt. Mix until the corn is evenly coated with the cream base.
Step 4: Stir in half of the cheddar and pepper jack cheeses into the mixture.
Step 5: Transfer the mixture to the prepared baking dish and spread it out evenly.
Step 6: Sprinkle the remaining cheese over the top of the dip.
Step 7: Bake for 20-25 minutes, or until the dip is bubbling and the cheese on top has melted and turned slightly golden.
Step 8: Remove from the oven and let it sit for 5 minutes before serving warm with your favorite chips.
Notes
For a smokier flavor, use fire-roasted canned corn. You can also add chopped jalapeños if you want more heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: corn dip recipe, hot corn dip, mexican corn dip, cheesy appetizer, party dip
