Caliente Corn Dip

Mar 4

I think all of us have been exposed to some type of corn dip at one time in our lives. But I have to tell you friends, not all corn dip is created equally. This recipe is a combination of all the best parts of several recipes, plus a little bit of my own spin. I lovingly call it spicy “crack” dip, because once you start eating it, you can’t stop.

Originally, the recipe was not baked, but I think it’s better after being heated and served warm. The cheese melts around the corn and other vegetables in the mixture and becomes an explosion of flavor. You can dip it with corn chips or raw veggies. I prefer purple corn chips, because with the yellow color of the dip it creates the perfect color compliment for a fabulous visual presentation. If you like more “heat”, feel free to add more jalapeños or spice it up with some cayenne pepper. Add some chili powder seasoning and a dash of cilantro (if you like it) and I guarantee you have a winner.

Make good food with gratitude,
Becky

Caliente Corn Dip

Yield:

4 cups of dip

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

50 minutes

Ingredients:

8 ounces cream cheese
1 cup Colby Jack cheese (grated)
1 cup Pepper Jack cheese (grated)
2 cloves garlic (minced)
⅓ cup green onions (chopped)
3 tablespoons Jalapeño Pepper (canned)
1 can (11 ounces) Mexicorn (drained)
1 can (4 ounces) green chilis with juice
¼ cup sweet peppers (diced)

Directions:

Unwrap the block of cream cheese. Place in microwave safe bowl. Add the grated cheeses and the diced green chilis with their juice. Heat on high in microwave for 2 minutes. Stir until combined. Add the garlic, jalapeños, diced sweet peppers, green onion, and drained Mexicorn. Place into a greased casserole dish or decorative serving oven proof bakeware.

Bake in a 350°F preheated oven for 30 minutes until the cheese is bubbly.

Garnish with fresh herbs such as cilantro or parsley.

Serve with tortilla chips or cut fresh veggies such as sweet peppers, carrots and celery.