Description
This hot corn dip is a creamy and cheesy appetizer that’s perfect for parties or gatherings. Made with corn kernels, cream cheese, sour cream, and a blend of cheeses, it’s baked until bubbly and golden for a delicious snack.
Ingredients
Scale
Main Ingredients:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 8 oz cream cheese (softened)
Additional Ingredients:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 1 (4 oz) can diced green chilies (drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Mix ingredients: In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Stir in the corn, cheddar cheese, Monterey Jack cheese, green onions, diced green chilies, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to combine.
- Bake: Transfer the mixture to a baking dish and spread evenly. Bake for 20–25 minutes until hot, bubbly, and golden around the edges.
- Garnish and serve: Garnish with chopped cilantro or green onions if desired. Serve warm with tortilla chips, crackers, or fresh veggies.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- You can prepare the dip a day ahead and bake just before serving.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
