Corn Dip

Cheesy Mexican Corn Dip

This hot corn dip will be the  best use of corn. Hot Corn Dip – Perfectly Creamy And Cheesy With The Best Mexican Flavors. Everyone Goes Crazy Over This  Corn Dip Recipe! Hot Corn Dip is such a delicious and easy appetizer recipe to serve with chips, crackers, or veggies! The perfect game day party appetizer ever!

Ingredients

  • 2 cups frozen corn, thawed or substitute with 3 medium fresh corn ears  or 1 canned corn (15- ounce) 
  • 1/4 cup cream cheese, softened at room temp
  • ½  cup sour cream
  • 3/4 cup Cheese sauce
  • ½ cup cheddar cheese
  • 2 tablespoon taco seasoning 
  • 1 Tablespoon minced  garlic
  • ¼ cup green onions, chopped finely, divided use
  • 3 tsp olive oil
  • 1  red capcsicum / bell pepper , diced
  • 1  green capsicum / bell pepper , diced
  • 1  small red onion , finely chopped
  • 1 tablespoon Green chillies or jalapeño finely chopped
  • ¼ cup Coriander / cilantro , chopped
  • corn chips, for dipping

Instruction

  1.  Add  2 tsp oil in a skillet over high heat. Add  corn and garlic. Cook, stirring for 4-5 minutes or until corn is golden. Transfer corn to bowl.
  2.  Add 1 tsp of oil. Add both capsicums and onion, cook for 2 minutes until softened. Add to a bowl with corn.
  3. Preheat the oven to 350 degrees F. 
  4. In a medium mixing bowl combine  cream cheese, sour cream, cheese sauce  stirring until no lumps  remain.
  5. Add the rest of the ingredients except cheddar cheese.
  6. Spread the mixture in a prepared dish and sprinkle with  1/2 cup cheddar cheese.
  7. Bake for 15-20  minutes, until mixture is warm and cheese is melted.
  8. Optional – place under broiler for approximately 30 seconds to brown cheese if desired.
  9. Garnish with coriander, green onion and red pepper.
  10. Serve warm with chips, crackers, or veggies.

Notes:

Slow Cooker Method: Place all ingredients in a small slow cooker, and heat on low for 1 1/2 hours, or until all cheese is melted.

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