A creamy, cheesy corn dip made with canned corn, cream cheese, spices, and baked until bubbly, perfect for serving with tortilla chips.
Author:Emily Clarke
Cook Time:35 minutes
Total Time:35 minutes
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (15 oz) can white corn, drained
1 (15 oz) can yellow corn, drained (or 3 cups fresh/frozen corn, thawed and drained)
1 (10 oz) can petite diced tomatoes with chilies, drained
1 (8 oz) block cream cheese, softened
2 tbsp mayonnaise
½ tsp chili powder
½ tsp cumin
½ tsp garlic powder
1 tbsp fresh cilantro, chopped (plus additional for garnish)
½ cup shredded cheddar cheese (or Mexican blend)
2 green onions, diced (plus additional for topping)
Optional: 1 tbsp chopped jalapeños (seeded, if desired)
Optional: Hot pepper sauce, for drizzling
Serving suggestion: Tortilla chips or Frito Scoops
Instructions
Prepare Base: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
Combine Ingredients: Add the drained white corn, drained yellow corn (or fresh/frozen), drained diced tomatoes with chilies, mayonnaise, chili powder, cumin, garlic powder, and chopped cilantro to the bowl with the cream cheese. Mix thoroughly until all ingredients are well combined. If using chopped jalapeño, add it now.
Bake the Dip: Pour the corn mixture into a 9-inch cast iron pan or an 8×8 or 9×9 inch baking dish. Bake in the preheated oven for 30 minutes, or until the dip is hot and bubbly.
Add Cheese and Finish Baking: During the final 5 minutes of baking, sprinkle the shredded cheddar cheese (or Mexican blend) over the top of the dip. Continue baking until the cheese is melted and golden brown.
Garnish and Serve: Remove from the oven. Garnish with additional fresh chopped cilantro and diced green onions. Drizzle with hot pepper sauce if a spicy kick is desired. Serve warm with tortilla chips or Frito Scoops.