Servings
Font
Back
0 from 9 votes

Hot Street Corn Dip with Cream Cheese

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 10
Calories: 301 kcal
Course: Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. Pull out and measure all of the ingredients.
  2. In a large bowl, mix together the sour cream, mayonnaise and cream cheese until thoroughly blended.
  3. Whisk in the red onion, green chilies, Jalapeno peppers and bell pepper.
  4. Thoroughly mix together.
  5. Add the thawed corn, shredded cheese, salt and pepper and mix again.
  6. Heat a large cast iron skillet to medium heat and add the butter.
  7. Just as the butter is melting, add the prepared mixture to the skillet.
  8. Spread the mixture evenly and cover. Reduce the temperature to medium low.
  9. Stir frequently until bubbly and hot.
  10. Remove the skillet from heat and allow the dip to cool slightly.
  11. Place dip in a serving bowl and top the dip with fresh chopped green onion and chili powder!
  12. 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

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

% 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.