Hot Corn Dip

Cheesy hot corn dip is packed with flavor from cream cheese and Monterey Jack cheese then green chilies and jalapeno add the perfect kick to this appetizer!

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Ingredients

33 ounces Mexicorn (three 11 ounce cans, drained)
7 ounce can chopped green chilies
2 cups Monterey Jack Cheese (or sharp cheddar) , shredded
4 ounces cream cheese , softened
¼ cup sour cream
¼ cup mayonnaise
⅔ cup Parmesan cheese , grated
1 diced jalapeno pepper , optional
pinch ground 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

Prep. Heat oven to 350°F. Grease a 10-inch skillet or a 9x13 pan with non-stick spray.
Combine dip ingredients. In a bowl combine 33 ounces drained corn, 7 ounce can green chilies, 2 cups monterey jack cheese, 2/3 cup Parmesan cheese, 4 ounces softened cream cheese, 1/4 cup sour cream, 1/4 cup mayo and 1 diced jalapeno. Add a pinch of cumin, salt and pepper to taste. Spread into the pan.
Bake. Bake uncovered for 30 minutes or until bubbly around the edges.
Garnish and serve. 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.

Nutrition