Mexican Corn Dip
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Mexican Corn Dip
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Mexican Corn Dip is creamy cheesy, packed with flavor and one of the easiest, tastiest appetizers you will ever make! It is bursting with fresh corn, onions, garlic, salsa verde, cream cheese, Monterrey Jack cheese, sharp cheddar cheese, sour cream, and mayonnaise to create the perfect combination of crunchy, creamy, sweet, salty, and spicy (customizable). This hot Corn Dip recipe can be made in advance, reheats beautifully and can even be made in the slow cooker! Serve it with tortilla chips and you have a fabulous, easy Cinco de Mayo appetizer, Game Day appetizer or any party appetizer. This Mexican Corn Dip is our favorite Hot Corn Dip Recipe - soon you will taste why!
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Ingredients
- 1 tablespoon olive oil
- 1 onion small, chopped
- corn from 4 ears fresh sweet corn*
- 1 red bell pepper diced
- 2 garlic cloves, minced
- 1 cup salsa verde (I like Herdez in the jar)
- 2 (8 oz pkgs) cream cheese very soft
- 1/2 cup mayonnaise real
- 1/2 cup sour cream
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 tsp EACH salt
- 1/4 tsp EACH black pepper
- pinch-1/4 teaspoon cayenne pepper or hot sauce to taste
- 1 cup Monterey jack cheese shredded, divided
- 1 1/2 cups cheddar cheese shredded, divided
For serving
- tortilla chips
- cilantro fresh
- diced tomatoes
Instructions
- Heat 1 tablespoon olive oil in a 12-inch oven proof skillet over medium high heat. Add onions and cook for 3 minutes. Add corn, bell peppers and garlic and sauté for 1 additional minute.
- Add salsa verde, cream cheese, sour cream, mayonnaise, spices 3/4 cup Monterrey Jack cheese and 1 1/4 cup cheddar cheese and stir until well blended. Spread in an even layer and top with remaining cheeses.
- Bake at 350 degrees F for 20- 25 minutes or until bubbly.
- You can transfer dip to slow cooker to keep warm for 2 hours or serve immediately. Garnish with fresh cilantro and chopped tomatoes if desired. Serve with tortilla chips.
Notes
- *This is also delicious with roasted corn! To roast, heat an indoor grill pan or outdoor grill over medium heat. Grill shucked corn until the kernels are nicely charred. **If you don’t have an oven proof skillet you can prepare as directed on the stovetop then transfer to an oven proof baking dish to bake. ***You can refrigerate the dip after assembly, cover and refrigerate then bake the following day.
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