This post is sponsored by Iowa Corn, all opinions are my own. #IACornQuest
Corn Dip: Cheesy corn dip topped with fresh tomatoes and cilantro for a delicious, but not too heavy appetizer perfect for serving a crowd.
I have had a lot of corn dip in my life, and this is the best. Hands down. This simple and cheesy corn dip is packed with cream cheese, tomatoes, taco seasoning, amazingly delicious sweet corn, sour cream and a ton of cheese, making it the creamiest, most delicious dip. You will want to eat it for every tailgating football game, every party, and on weekends for fun!
How do you make Mexican Corn Dip?
- Add some chopped up jalapeños to the tomatoes and cilantro on top.
- Stir in a little hot sauce into the cream cheese mixture for a little kick (OMG, so good, but my kids don’t like it as much).
- Saute the corn with jalapeños before adding to the dip so you get a little sweet heat.
How do you make hot corn dip?
Hot corn dip is usually baked in the oven. This recipe is not exception. One thing I love about it is while it is meant to be hot, and that helps it be creamy and “dip-able” it is seriously good when you let it cool too. It is much harder to dip, so you will want a sturdier cracker or chip, but just as tasty.
A lot of people like to pre-make food for parties, and this corn dip is an excellent dish to serve, and fortunately for all the hosts and hostesses out there, it can be made ahead.
I would not recommend freezing it, as the sour cream will separate, and that is no good. But you could whip it up about 2-3 days ahead, and cover it. Then you can simply bake it an hour or so before you plan to serve it.
How long does corn dip last?
Anyway, there are so many ways to use corn, and this one happens to be my current favorite. I am so grateful to those hard working corn famers in Iowa. If you want to learn more about what they do, and how corn is used, check out https://www.iowacorn.org
- 2 cans RO*TEL® Original Diced Tomatoes and Green Chilies
- 32 ounces cream cheese
- 1 package Taco seasoning or 2 Tbs
- 1 Tbs chopped chives
- 4 cups Mexican blend cheese shreds- divided
- 14 ounces Sour Cream
- 2 cans corn drained
- Tortilla chips for dipping
- 1 cup diced tomatoes
- ¼ cup cilantro or parsley your preference
- Salt and pepper to taste
- Preheat oven to 350 degrees F
- Let cream cheese sit out for 20 minutes to soften. Add to a large bowl.
- Drain the liquid out of the RO*TEL® Original Diced Tomatoes and Green Chilies, then add to the same bowl the cream cheese is in.
- Add 3 cups cheese, taco seasoning, sour cream, and chopped chives.
- Stir it all together.
- Drain the liquid from the corn, and stir it in.
- Spray a casserole dish with non-stick cooking spray, and put the whole mixture in spreading it out evenly.
- Top with the remaining cup of cheese. Cover with foil
- Bake for 1 hour at 350 degrees F until bubbly, remove foil, bake 10 more minutes until cheese on top is golden brown.
- Mix tomatoes and cilantro together in a small bowl, add salt and pepper. Taste and adjust.
- Top baked cheese with the tomatoes and cilantro mixture.
- Eat with tortilla chips
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