Description
Hot Corn Dip combines sweet corn, mild green chiles, cream cheese, sour cream, and two melty Jack cheeses. This quick baked appetizer turns hot and bubbly in 30 minutes, making it perfect for football parties, tailgating, potlucks, and casual gatherings.
Ingredients
Scale
- 3 cups corn kernels, or 2 cans corn, drained well
- 1 small can diced green chiles
- 1/4 cup finely diced sweet onion
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese, softened
- 1/2 cup sour cream, or plain Greek yogurt
- 1/2 cup shredded pepper jack cheese
- 3/4 cup shredded Monterey Jack cheese, or a Jack and cheddar blend
- Tortilla chips, for serving
Instructions
- Preheat the oven to 350°F and grease a 2-quart baking dish.
- Place the softened cream cheese and sour cream in a medium mixing bowl. Stir until mostly smooth and no large cream cheese lumps remain.
- Add the garlic powder, pepper jack cheese, and most of the Monterey Jack cheese. Reserve at least 1/4 cup of shredded cheese for the topping.
- Drain the corn and green chiles thoroughly. Fold the corn, green chiles, and diced sweet onion into the creamy cheese mixture.
- Spread the mixture evenly in the prepared baking dish and smooth the top with a spoon or spatula.
- Sprinkle the reserved shredded cheese evenly over the dip.
- Bake for about 25 minutes, until the center feels hot and the cheese bubbles around the edges.
- For a lightly golden top, broil the dip for one or two minutes while watching it closely.
- Remove the dip from the oven and let it rest for five minutes. Serve hot with tortilla chips.
Notes
- Soften the cream cheese before mixing to prevent lumps.
- Drain the canned corn and green chiles thoroughly so the dip does not become watery.
- Fresh, frozen, or canned corn works well. Thaw and dry frozen corn before using it.
- For deeper flavor, sauté the corn in a dry skillet until a few kernels turn golden.
- Add diced jalapeño, cayenne pepper, chipotle powder, or hot sauce for more heat.
- Assemble the dip up to 24 hours ahead and refrigerate it before baking.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Reheat leftovers at 325°F for 10 to 15 minutes or microwave individual portions in short intervals.
- Freezing is not recommended because the creamy dairy base may separate.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 154
- Sugar: 4
- Sodium: 256
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 5
- Cholesterol: 29