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Creamy Baked Hot Corn Dip

Close-up of a baked corn dip in a white square dish, featuring a bubbly, golden-brown melted cheese crust.
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This is a simple, cheesy, and warm corn dip perfect for serving at parties or gatherings with tortilla chips.

Ingredients

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  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
  • 1/2 cup chopped green onions
  • 1/4 cup pickled jalapeño slices, drained (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Mix in the sour cream and mayonnaise until fully combined.
  4. Stir in the Monterey Jack cheese, cheddar cheese, drained corn, drained Rotel, green onions, jalapeño slices if using, chili powder, and garlic powder. Mix until all ingredients are evenly distributed.
  5. Spread the mixture evenly into the prepared baking dish.
  6. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and bubbly.
  7. Serve immediately with tortilla chips or crackers.

Notes

  • For a Mexican street corn flavor, stir in 1/4 cup of cotija cheese before baking.
  • If you prefer a slow cooker method, combine all ingredients in a small crockpot and cook on low for 2 hours, stirring halfway through.
  • You can substitute frozen corn for canned corn; thaw and drain it well before using.

Nutrition

Find it online: https://whiskdaily.com/best-creamy-baked-corn-dip-recipe/