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Warm Mexican Corn Dip

Warm Mexican Corn Dip

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Jamie Beth

This is a delicious, easy, and creamy corn dip. You can adjust the spicy level according to the type of tomatoes with green chile peppers you buy. Serve with tortilla chips.

Ingredients {{adjustedServings}} servings

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Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet


  1. Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
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Mrs. T

really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper!


This dip is quite good, but the fat count is just off the charts...2 sticks of butter! Yikes! Here's what I do: I used just 1/2 stick of butter, (unsalted,) and I also use the lower fat cream cheese, (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit, to chop up the tomatoes, and give more consistency to the tomatoes when they are in the dip. I use frozen corn, as other do. I just zap it in the micro for about a minute or two. If you can't find white corn, yellow frozen corn works fine.


Made on the stovetop because I didn't have an hour to wait for it to cook in the slow cooker. This is good, but would be better with some spice added to it, like sliced pickled jalapenos. I added some onion to it and topped it with sliced jalapenos. Great dip, I used it as a side dish for nachos and tacos.