Mexican corn dip, a cheesy, melty and delicious way to whip up the perfect appetizer, is hands down the BEST dipping side dish you can make. Perfectly balanced heat and loads of corn, this is the sweet heat you have been waiting for.
Mexican Corn Dip
This corn crack dip is so delicious! It doesn’t have too much heat to it but enough that you know its Mexican corn dip. If you want to make it kid safe, you can leave out the jalapenos/chilies and exchange the pepper jack for Monterrey jack cheese.
Make sure you grab a few bags of Frito’s and serve along side Black Bean & Corn Salsa, Queso Dip and Taco Dip. Then you have a variety of the best ready to go for any party, holiday or game day celebration.
Plus dips make a delicious side dish when served with veggies!
- 1 can, 15 oz, corn, drained
- 1 can, 4 oz, diced green chilies
- 1/4 cup diced onions
- 2 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded pepper jack cheese
- crackers or tortilla chips for serving
Tips:
- Not too much heat hot.
- Takes 10 minutes to whip together and 30 to cook.
- It makes about 2 cups of dip.
Corn Dip with Cream Cheese
This corn dip is made to be served hot so you get all the melty cheese.
Its slightly spicy and can also be made with Fiesta corn or added tomatoes for color and additional flavoring.
Preheat oven to 350 and grease a small casserole dish with nonstick cooking spray. Set aside.
In a small bowl, add corn, green chilies, diced onions, cream cheese, sour cream and garlic powder. Mix well until combined.
Stir in mozzarella cheese, and 1/4 cup pepper jack cheese.
Spread into prepared pan and top with remaining 1/4 cup pepper jack cheese.
Bake for 20 minutes until bubbly.
Broil for 2-3 minutes to crisp and brown the cheese on top.
Serve your dip hot with crackers.
Did you make my corn dip recipe?
Let me know by leaving a comment, rating this recipe, or tagging me on social media #SaltySideDish so I can see your variations!
Other Mexican Corn Recipes:
Corn Dip Recipe Printable
Mexican corn dip, a cheesy, melty and delicious way to whip up the perfect appetizer, is hands down the BEST dipping side dish you can make. Perfectly balanced heat and loads of corn, this is the sweet heat you have been waiting for.
- 1 can 15 oz, corn, drained
- 1 can 4 oz, diced green chilies
- 1/4 cup diced onions
- 2 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded pepper jack cheese
- crackers or tortilla chips for serving
- Preheat oven to 350 and grease a small casserole dish with nonstick cooking spray. Set aside.
- In a small bowl, add corn, green chilies, diced onions, cream cheese, sour cream and garlic powder. Mix well until combined. Stir in mozzarella cheese, and 1/4 cup pepper jack cheese.
- Spread into prepared pan and top with remaining 1/4 cup pepper jack cheese. Bake for 20 minutes until bubbly. Broil for 2-3 minutes to crisp and brown the cheese on top. Serve hot with crackers.
