Corn Dip Recipe
User Reviews
5
Corn Dip Recipe
Description
The corn dip combines drained canned corn, homemade shredded Monterey jack and cheddar cheese, creamy mayonnaise, and chopped canned green chilies, giving the base both sweetness and mild spice. The inclusion of a chipotle pepper and its adobo sauce adds smoky depth and subtle heat balanced by garlic powder and black pepper.
After mixing, the dip is baked in a greased dish to melt the cheeses fully and create a hot, bubbly surface. Then it’s garnished with fresh, chopped tomatoes, sliced green onions, and chopped cilantro for fresh vegetable accents that contrast the creamy, rich interior.
Ideal served warm with tortilla chips, this dip provides a mix of textures from cheesy smoothness to crunchy fresh toppings and a smoky, mildly spicy flavor profile.
Notes emphasize using block cheese shredded fresh for better melting and flavor, removing seeds from chipotle peppers to control spiciness, and refrigerating leftovers up to three days with reheating instructions for best results.
Ingredients
- 1 corn canned, drained, 11 oz
- 1/2 cup mayonnaise
- 1 chopped green chilies canned, 4.5 oz
- 1 chipotle pepper seeds removed and chopped, whole, in adobo sauce
- 1 teaspoon adobo sauce from the can of chipotle peppers
- 1 cup Monterey jack cheese shredded
- 2 cups cheddar cheese shredded
- 1/2 tsp garlic powder
- black pepper to taste, freshly ground
- 1 tomato chopped, small
- 2 green onions thinly sliced
- 2 Tablespoon cilantro chopped, fresh
Instructions
- Preheat oven to 350 degrees. Grease a baking dish with cooking spray.
- Combine corn, mayonnaise, green chiles, chipotle pepper, adobo sauce, cheeses, garlic powder, and pepper in a medium sized bowl and mix well. Pour into the prepared baking dish and spread evenly with a spatula.
- Bake for 20 minutes in the preheated oven until hot and bubbly.
- Top with chopped tomatoes, green onions, and cilantro. Serve with tortilla chips. Enjoy!
Notes
- Shred Monterey jack and cheddar cheeses fresh from blocks for superior melt and texture compared to pre-shredded cheese.
- Removing seeds from chipotle peppers reduces heat; keep seeds for a spicier dip.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days and reheat in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 574mg | 24% |
| Potassium | 110mg | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 6.7mg | 7% |
| Calcium | 317mg | 32% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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