Creamed Corn Dip
User Reviews
5.0
12 reviews
Excellent
Creamed Corn Dip
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This piping hot creamed corn dip is loaded with mozzarella, gruyere, and parmesan for a cheesy, lusciously decadent dip that's perfect for game day tailgates, parties, or anytime you need an irresistible appetizer on the table.
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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 minced garlic clove
- 15 ounce canned corn drained and rinsed
- 1/2 teaspoon sugar
- 8 ounces cream cheese softened
- 4 tablespoons mayonnaise
- 2 ounces shredded mozzarella, divided (about 2/3 cup in volume)
- 2 ounces shredded gruyere, divided (about 2/3 cup in volume)
- 2 ounces grated parmesan, divided (about 3/4 cup in volume)
- salt and pepper to taste
- 2 tablespoons thinly sliced chives garnish
Instructions
- Preheat oven to 375˚F.
- In a pan, melt butter over medium heat.
- Add shallots and garlic and sauté for 1 minute. Add corn and continue to cook for 3 to 4 minutes. Stir in sugar and season with salt and pepper. Cook for 1 more minute. Remove from heat.
- Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
- Add all corn mixture, and all but 2 tablespoons each mozzarella, gruyere, and Parmesan. Season with salt and pepper.
- Mix together until completely and evenly combined.
- Pour mixture into a 3-4 cup baking dish or 8-inch skillet and smooth top.
- Sprinkle with remaining cheese.
- Bake creamed corn dip for 15 minutes. Then broil for 30 seconds to 1 minute. Remove from oven, top with chives and serve with corn chips.
Notes
- Prep Ahead Instructions
- To make this recipe even easier, with less hands-on time during the day of serving, you can prepare a few things ahead of time so it's ready to go.
- Prepare everything for this creamed corn dip, up to step 4, just before it needs to be baked in the oven. Cover and refrigerate the unbaked dip for up to 48 hours. When you're ready to serve, place the dip in the pan and continue to bake as directed. If baked straight from the refrigerator, it may need a couple extra minutes in the oven.
- Storing and Reheating Leftovers
- To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. The best way to reheat your creamed corn dip is to place it back into an oven-safe pan or baking dish and bake at 375˚F for 5-7 minutes or until heated through and bubbly again.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Carbohydrates
10g
(3%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
59mg
(20%)
Sodium
876mg
(37%)
Potassium
136mg
(4%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
682IU
(14%)
Vitamin C
2mg
(2%)
Calcium
202mg
(20%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 59mg | 20% |
| Sodium | 876mg | 37% |
| Potassium | 136mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 202mg | 20% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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