Hot Corn Dip
This is a crockpot-style party dip that serves way too many people - I scaled it down so you can actually finish it. It's wicked simple and uses stuff I always have on hand.
Ingredients
Ingredients (~6 servings)
- 2 Tbsp salted butter
- 1/2 red onion finely chopped
- 1 jalapeño seeded and finely chopped
- 2 garlic cloves minced
- 2 cans Mexicorn 11-ounce, drained
- 3 oz cheddar cheese shredded
- 3 oz Monterey Jack cheese shredded
- 6 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 can green chilies 4-ounce, chopped
- 1/2 tsp sea salt
- 3/4 tsp sugar
- 1 tsp chili powder
- Fresh cilantro chopped
- Fritos scoops or tortilla chips for serving
Instructions
- Melt butter in ovenproof skillet over medium heat.
- Sauté onion and jalapeño for 4 minutes until softened.
- Add garlic and cook 1 minute.
- Mix in Mexicorn, cheeses, cream cheese, sour cream, mayonnaise, green chilies, salt, sugar, and chili powder.
- Spread mixture evenly and top with remaining cheese.
- Bake at 350F for 30 minutes until golden and bubbly.
- Rest 5 minutes before serving.
- Garnish with cilantro and serve with chips.
Notes
Use cast-iron or ovenproof skillet for best results.
Did you make this recipe?Let me know how you liked it below!