Hot Corn Dip
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.
Servings: 12 servings
Calories: 205kcal
Equipment
- stacking glass bowls
- cutting boards
- chef knife
- measuring spoons
- measuring cups
- box grater
Ingredients
- 1 tablespoon salted butter
- 3 ½ cups fresh corn kernels or thawed frozen or drained canned corn
- 1 cup finely chopped yellow onion
- 1 10-ounce can Rotel tomatoes, drained
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces cream cheese at room temperature, cut in chunks
- ½ cup mayonnaise
- 2 tablespoons chopped cilantro divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Tortilla chips corn chips, celery sticks, bell peppers
Instructions
- Preheat oven to 375 degrees F. Grease a 2 quart baking dish with butter. Set aside.
- In a large bowl, add the corn, chopped onion, drained Rotel tomatoes, ¾ of the shredded cheese, cream cheese, mayonnaise, 1 ½ tablespoons of chopped cilantro, smoked paprika, garlic powder, kosher salt, and black pepper. Stir to combine the ingredients.
- Pour the corn mixture into the prepared baking dish. Sprinkle with the remaining shredded cheese and chopped cilantro.
- Bake the corn dip for 20-30 minutes or until bubbly and hot.
- Remove the dip from the oven and serve with the dippers.
Video
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.
Nutrition
Serving: 1/12 of recipe | Calories: 205kcal | Carbohydrates: 5.7g | Protein: 6.6g | Fat: 17.6g | Saturated Fat: 7.7g | Cholesterol: 36mg | Sodium: 3587mg | Fiber: 1.6g | Sugar: 2.7g