Hot Street Corn Dip with Cream Cheese
User Reviews
5.0
9 reviews
Excellent
Hot Street Corn Dip with Cream Cheese
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Hot Corn Dip is a delicious dip made with corn, jalapenos, and lots of cheese. It’s an easy recipe that’s made entirely in a skillet for speed and convenience.
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Ingredients
- 2 pounds frozen corn thawed
- ½ cup sour cream
- ½ cup mayo
- 2 cups pepper jack cheese shredded
- 1 8-ounce brick cream cheese softened
- 1 sweet red bell pepper finely chopped and seeded
- 1 medium purple onion finely chopped
- 2 Jalapeno peppers seeded and finely chopped
- 2 4-ounce cans green chiles chopped
- 2 tablespoons butter salted
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- green onion thinly sliced for garnish
- chili powder
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Instructions
- Pull out and measure all of the ingredients.
- In a large bowl, mix together the sour cream, mayonnaise and cream cheese until thoroughly blended.
- Whisk in the red onion, green chilies, Jalapeno peppers and bell pepper.
- Thoroughly mix together.
- Add the thawed corn, shredded cheese, salt and pepper and mix again.
- Heat a large cast iron skillet to medium heat and add the butter.
- Just as the butter is melting, add the prepared mixture to the skillet.
- Spread the mixture evenly and cover. Reduce the temperature to medium low.
- Stir frequently until bubbly and hot.
- Remove the skillet from heat and allow the dip to cool slightly.
- Place dip in a serving bowl and top the dip with fresh chopped green onion and chili powder!
- Enjoy every bite of this hot spicy goodness!
Notes
- Make this hot corn dip with canned corn instead of frozen. Drain all of the liquid from the can before you add it to the skillet.
- Keep an eye on the dip as it cooks on the stovetop to ensure it doesn’t burn and stick to the bottom of the skillet.
- Use garlic powder in place of fresh garlic and hot sauce in place of diced jalapenos if you don’t have the ingredients on hand.
- Make this hot corn dip with canned corn instead of frozen. Drain all of the liquid from the can before you add it to the skillet.
- Keep an eye on the dip as it cooks on the stovetop to ensure it doesn’t burn and stick to the bottom of the skillet.
- Use garlic powder in place of fresh garlic and hot sauce in place of diced jalapenos if you don’t have the ingredients on hand.
Nutrition Information
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Calories
301kcal
(15%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
38mg
(13%)
Sodium
468mg
(20%)
Potassium
353mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
732IU
(15%)
Vitamin C
26mg
(29%)
Calcium
190mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 468mg | 20% |
| Potassium | 353mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 26mg | 29% |
| Calcium | 190mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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