Hot Corn Dip

Hot Corn Dip

207 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Corinne Doubiago
Recipe by  Corinne Doubiago

“This mixture of corn, diced tomatoes, cream cheese and spices is a great hot and easy appetizer. I crave it all the time!!!!! Serve it with tortilla chips. ”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
  3. Bake in the preheated oven 30 minutes, or until hot bubbly

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Reviews (207)

Rate This Recipe
lcloy80
111

lcloy80

This is always a huge hit at our cookouts. I do make the following revisions: add 2tbsp sour cream, 1/2 tsp cumin, omit the cilantro, add parsley, and add shredded cheddar half way through baking.

BTRACY02
65

BTRACY02

Perfect dip. I always double the recipe and add 1/2 tsp of cumin to it. No need to add cheese for color, the dip is wonderful by itself. Oh, and to keep the dip hot, I just throw everything into a crock pot and set it on high for 1 hour and it's ready. I don't even bother baking it in the oven. My co-workers go crazy over it every time!

imartie
46

imartie

Super easy and fast. I added a little cayenne pepper for an extra zing. Some cheddar on top for a little extra color. Made this for a party, they were scraping the bowel. I recieved three calls the next day asking for the recipe!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 29 cal
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 3.3 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Hot Bean Dip

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Creamy Southwestern Corn Dip