Out-of-this-World Corn Dip

A creamy, cheesy, and slightly spicy corn dip that's perfect for any gathering. Loaded with corn, jalapeños, and a blend of delicious cheeses, this dip is a guaranteed crowd-pleaser.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 servings

Course: Appetizer, Dip

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

2 cans (15 oz each) whole kernel corn, drained preferably sweet corn
1 jalapeño, finely diced seeds removed for less heat, optional
1 can (4 oz) diced green chilies, drained
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese plus more for topping
1/2 cup shredded Monterey Jack cheese plus more for topping
1/4 cup chopped fresh cilantro for garnish
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Tortilla chips for serving

Method

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (about 8x8 inches).
In a large bowl, combine the drained corn, finely diced jalapeño (if using), and drained green chilies.
Add the softened cream cheese, sour cream, mayonnaise, garlic powder, and onion powder to the bowl. Stir until well combined and creamy.
Fold in 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Season with salt and black pepper to taste.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the top with additional cheddar and Monterey Jack cheeses.
Bake for 20-25 minutes, or until the dip is heated through and the cheese on top is melted and bubbly. You can broil for the last minute for extra browning, but watch carefully.
Remove from oven and let cool for a few minutes. Garnish with fresh cilantro before serving hot with tortilla chips.

Notes

For a spicier kick, leave some of the jalapeño seeds in or add a pinch of cayenne pepper. You can also add cooked and crumbled bacon for an extra layer of flavor.