Hot Cheesy Corn Dip

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5 from 2 votes

An easy, cheesy, vegetarian appetizer that is so delicious and perfect for game day or a party!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings 1/2 cup

Calories 307kcal

Author Tracy

Equipment

Ingredients

3 cups corn approx 2 cans
1 tablespoon olive oil
1/4 cup red onion minced
1 tablespoon jalapeno diced
1 tablespoon lime juice
1 1/2 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 oz cream cheese softened
1 cup mozzarella cheese shredded
1 cup sharp white cheddar cheese shredded
1/8 cup mayonnaise
1/8 cup sour cream

Instructions

Prep: Add cumin, paprika, and garlic powder to a small bowl. Mix well and set aside. Add cream cheese to a bowl and soften in the microwave for 20 seconds. Preheat oven to 350℉.
Mix Cheese: Add all of the cheeses, the sour cream, mayonnaise, and half of the spice mixture to a medium-sized mixing bowl. Mix well.
Sear Corn: Heat skillet over medium-high heat. Add olive oil, and then add the corn, onion, and jalapeno. Let it char for 1 minute, add 1/2 of the spice mixture, salt, and pepper, and mix well. Char the corn for another 2 minutes.
Deglaze: Deglaze the pan with lime juice and turn the heat down to low. Add the green chilis to the corn mixture and mix well.
Mix: Turn off the heat for the corn and then add the cheese mixture to the corn. Mix well until well combined.
Bake: Add cheesy corn mixture to a baking dish (11X7 or similar sized) and bake for 20 minutes.
Garnish: Add some diced tomatoes, avocado, and fresh cilantro if desired.
Serve and Enjoy hot with your favorite chips or bread slices!

Video

Notes

Nutritional value is per approximately 1/2 cup

Storage

Store baked dip in an airtight container in the fridge for up to 4 days.

Make in Advance

Prep the mixture until just before you're ready to bake, and then add to an airtight container in the fridge for up to 2 days. When ready to bake, take the container out of the fridge to warm up while the oven preheats, and then add it to a baking dish and bake.

Shred your own cheese!

Because pre-shredded cheeses have anti-clumping agents, to get the best melt, it's always best to shred your own cheese from a block rather than buy pre-shredded.

Substitutions

Corn: Use fresh from the cob (YUM), canned, or frozen. Thaw frozen first before using.

Jalapeno: Use less or more to adjust the heat level.

Cheese: Instead of sharp white cheddar, sharp regular cheddar is great or Colby Jack.

Mayonnaise and Sour Cream: For a little more tang, use all sour cream or for less, use all mayonnaise.

Nutrition