Can you make the corn dip more spicy?

Add some red pepper flakes, chili powder, cayenne pepper or finely diced jalapeno peppers to add some extra heat to the dip.

Can you serve the corn dip cold?

Yes, the dip can be served cold, but it has the most flavor and is best served hot, warm or at room temperature.

Can you make corn and cheese dip in advance.

Yes! This is a great make ahead appetizer or snack. Combine all the ingredients and transfer to the prepared baking dish. Cover with plastic wrap and store in the refrigerator for up to 2 days. When ready to serve, bake as directed in the recipe. Add about 10-15 minutes to the baking time to account for the dip being chilled.

How do you store leftover cream cheese corn dip?

Skip the freezer and store any leftover dip in the refrigerator for up to 3 days. I use these meal prep containers that are airtight. Reheat the dip covered with foil in a 350 degree F oven for 20-25 minutes. Or heat it covered with plastic wrap in the microwave on 60 percent power at 30 second intervals.

Hot Mexican Corn Dip with Cream Cheese

Name: Hot Mexican Corn Dip with Cream Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon salted butter; 3 1/2 cups fresh corn kernels (or thawed frozen or drained canned corn); 1 cup finely chopped yellow onion; 1 (10-ounce) can Rotel tomatoes; 8 ounces sharp cheddar cheese, shredded and divided; 4 ounces cream cheese, at room temperature, cut in chunks; 1/2 cup mayonnaise; 2 tablespoons chopped cilantro, divided; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Tortilla chips, corn chips, celery sticks, bell peppers

Description

This Hot Mexican Corn Dip with Cream Cheese is the creamiest and cheesiest dip. It's brimming with corn and just the right amount of spice. The easy and quick to make appetizer is the first to disappear whenever I make it. Serve it with tortilla chips for a tasty snack.

Ingredients

Units Scale

1 tablespoon salted butter
3 1/2 cups fresh corn kernels (or thawed frozen or drained canned corn)
1 cup finely chopped yellow onion
1 (10-ounce) can Rotel tomatoes
8 ounces sharp cheddar cheese, shredded and divided
4 ounces cream cheese, at room temperature, cut in chunks
1/2 cup mayonnaise
2 tablespoons chopped cilantro, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Tortilla chips, corn chips, celery sticks, bell peppers

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat oven to 375 degrees F. Grease a 2 quart baking dish with butter. Set aside.
Combine the ingredients: In a large bowl, add the corn, chopped onion, Rotel tomatoes, 3/4 of the shredded cheese, cream cheese, mayonnaise, 1 1/2 tablespoons of chopped cilantro, smoked paprika, garlic powder, kosher salt, and black pepper. Stir to combine the ingredients.
Transfer to dish: Pour the corn mixture into the prepared baking dish. Sprinkle with the remaining shredded cheese and chopped cilantro.
Bake: Bake the corn dip for 20-30 minutes or until bubbly and hot.
Serve: Remove the dip from the oven and serve with the dippers.

Notes

Grate the cheddar cheese by hand for the freshest tasting flavor. The pre-shredded cheeses available at the grocery store are coated with an anti-caking ingredient. This causes the cheese to not melt as smoothly and masks the true flavor of the cheese. Use a box grater or food processor.

Instead of a baking dish, use a large cast iron skillet to bake and serve the cheesy corn dip. Fun and rustic!

To keep the dip warm during a party, put it in a slow cooker on the lowest setting.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: appetizer
Method: bake in oven
Cuisine: Mexican

Nutrition

Serving Size: 1/12 of recipe
Calories: 205
Sugar: 2.7 g
Sodium: 3587 mg
Fat: 17.6 g
Saturated Fat: 7.7 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 5.7 g
Fiber: 1.6 g
Protein: 6.6 g
Cholesterol: 36 g