For more perfect hot dips try Spinach Artichoke Dip, Bean Dip, Crack Chicken Dip, and BLT Dip.
A Chunky Hot Dip to Love!
We love appetizers and Mexican food and are always on the hunt for new, delicious dips. This hot corn dip is a new recipe that we are obsessed with. It is chunky and filled with velvety cream cheese. Serve warm with Tortilla Chips, and you’ll be addicted in no time. Why we love it:
Crazy easy. Just mix and bake – it’s one of the easiest appetizers! Make ahead. It’s a perfect dish to have on hand for an upcoming event or a busy weeknight meal. An app or side. This would make a tasty appetizer or yummy side dish with some of our favorites like Empanadas and Tacos. A topping! It would also make a great topping for Taco Salad or Nachos!
Ingredients
white corn and yellow corn – I used canned corn, but you can use fresh corn on the cob. To use fresh corn: Cook it and then cut the corn kernels off to use in the recipe. For an added layer of flavor, grill the corn on the cob before cutting off the kernels. To use frozen corn, thaw, and drain the excess liquid. diced tomatoes with green chile peppers cream cheese chili powder – or use paprika, cayenne pepper, or red pepper flakes cumin garlic salt with parsley flakes fresh cilantro – other toppings include sliced green onions, bacon crumbles, or sour cream
How to Make Corn Dip
Storing Info
Make ahead of time. Store it covered in the fridge for 1-2 days before baking. It can also be frozen. Wrap tightly with plastic and then again with aluminum foil for up to 6 months. Thaw in the fridge overnight and bake. STORE leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 6 months. Reheat the dip in the microwave, slow cooker, stovetop, or in a 350°F oven.
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