Creamy and cheesyhot corn dipis packed with flavor from cream cheese and Monterey Jack cheese then green chilies and jalapeno add the perfect kick. A crowd-pleasing appetizer!
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 24
Ingredients
33ounces Mexicorn (three 11 ounce cans, drained)
7ouncecan chopped green chilies
2cupsMonterey Jack Cheese (or sharp cheddar), shredded
4ouncescream cheese, softened
¼cupsour cream
¼cupmayonnaise
⅔cupParmesan cheese, grated
1diced jalapeno pepper, optional
pinchground cumin, more to taste
S&P to taste
Optional for topping: sliced green onions, diced tomatoes or red bell pepper, chopped cilantro
For serving: tortilla chips, crackers or fritos
Instructions
Heat oven to 350°F. Grease a 10-inch skillet or a 9x13 pan with non-stick spray.
In a bowl combine, corn, chilies, cheeses, sour cream, mayo and jalapeno. Add a pinch of cumin, salt and pepper to taste. Spread into the pan.
Bake uncovered for 30 minutes or until bubbly around the edges.
Top with chopped tomatoes, green onions and/or cilantro if desired. Serve with tortilla chips.
Notes
Fresh corn: You can use fresh corn if preferred. You'll need about 4-5 ears of corn. If using fresh corn, I'd recommend adding in about 1/2 to 1 cup bell peppers for extra flavor.Slow cooker: You can also place this dip in a slow cooker and cook on low for 1-2 hours or until bubbly. Turn to the warm setting until ready to serve.Smaller batch: This recipe makes enough for a full 9x13" pan, but it's easy to cut in half and make in an 8x8" pan if you have a smaller crowd.Storing & reheating: To store, simply add to an airtight container and place in the fridge for about 3-5 days. To reheat, bake in oven until bubbly and warm throughout, about 15-20 minutes.