Hot Corn Dip
It has a rich creamy flavor because we blend it with good ol’ cream cheese. But you know me, I’ve got to add some peppers in a dish somewhere. We threw in some red bell peppers, green chiles and jalapenos to spice it up just a tad. But the cool cream cheese, blends this well together so the heat isn’t overwhelming.
We serve this with corn chips, which enhances the corn flavor but this recipe can serve as a side dish with any Mexican cuisine like tacos or enchiladas!
Hot Corn Dip - Cowboy Kent Rollins
Servings 10 servings
Ingredients
- 8 ounces Cream cheese softened
- 1/2 cup Sour cream
- 1/2 cup Mayonnaise
- 1 Red bell pepper seeded and finely chopped
- 2 Jalapenos seeded and finely chopped
- 1 medium Purple onion finely chopped
- 2 4 ounce cans Chopped green chiles
- 2 cups Shredded pepper jack cheese
- 2 lbs. Frozen corn thawed
- Salt and pepper to taste
- Chili powder and chopped green onions for topping
Instructions
- Preheat a conventional oven to 350 degrees F. Lightly butter a large cast iron skillet or 9 x 13-inch casserole dish.
- In a large bowl, mix together the cream cheese, sour cream and mayonnaise until blended.
- Whisk in the bell pepper, jalapenos, red onion and green chilies. Whisk in the cheese and corn. Salt and pepper, to taste.
- Spread the mixture into the cast iron skillet or casserole dish. Sprinkle with chili powder, to taste.
- Bake for 30 minutes or until bubbly and hot throughout. Let cool slightly. Top with green onions if desired, and serve with chips or as a side dish.