Description
This creamy Southwestern Cheesy Corn Dip combines sweet corn, melted cheese, green chiles, and bold Tex-Mex spices into a delicious appetizer. Ideal for game day, parties, or casual gatherings, it’s a warm, cheesy dip that’s sure to be a crowd-pleaser.
Ingredients
Dip Ingredients
- 3 cups corn kernels (fresh, frozen, or canned, drained)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- ½ cup sour cream
- 1 jalapeño, finely diced (optional)
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- Salt and pepper to taste
Garnish
- 2 tbsp chopped cilantro, for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the dip.
- Mix the cream cheese base: In a large bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, diced green chiles, chili powder, cumin, garlic powder, salt, and pepper. Stir everything together until well blended.
- Add corn and jalapeño: Stir in the corn kernels and finely diced jalapeño (if using) to evenly coat them with the cheese mixture.
- Transfer to baking dish: Lightly grease a baking dish and spread the mixture evenly inside.
- Bake the dip: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and the cheese has melted thoroughly.
- Garnish and serve: Remove the dip from the oven and sprinkle chopped cilantro on top. Serve warm with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- For added richness and flavor, add cooked crumbled bacon to the dip before baking.
- Substitute Pepper Jack cheese for a spicier version of this dip.
- This dip can be made in a slow cooker on low heat for 2–3 hours as an alternative cooking method.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: Southwestern, Tex-Mex
