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Addictive Hot Corn Dip perfect for Football Sundays, made with corn and cream cheese

Golden and bubbly hot corn dip in a cast iron skillet recipe.
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This warm, creamy dip is the ultimate game day appetizer. Sweet corn and tangy cream cheese are baked with a blend of cheeses and spices until golden and bubbly. It's an easy, crowd-pleasing recipe that disappears fast.

Ingredients

Scale
  • 2 (15 oz) cans whole kernel corn, well-drained
  • 2 (8 oz) blocks cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chiles, undrained
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeds removed and finely diced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 1/2 cup additional shredded cheese for topping

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, beat the softened cream cheese and mayonnaise until smooth.
  3. Add the drained corn, both cups of shredded cheeses, green chiles, red onion, cilantro, jalapeño (if using), garlic, cumin, smoked paprika, chili powder, and lime juice. Season with salt and pepper. Mix until well combined.
  4. Transfer the mixture to a 9-inch oven-safe skillet or 2-quart baking dish. Spread evenly.
  5. Sprinkle the additional 1/2 cup of shredded cheese over the top.
  6. Bake for 25-30 minutes, until hot, bubbly, and golden on top.
  7. Let cool for 5 minutes. Garnish with extra cilantro or sliced green onions. Serve warm with tortilla chips.

Notes

Drain corn thoroughly to prevent a watery dip. For a make-ahead option, assemble and refrigerate up to 24 hours before baking. Control heat by omitting or adding jalapeños.

Nutrition

Find it online: https://www.stacksipsnack.com/addictive-hot-corn-dip-football-sundays-corn-cream-cheese/