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hot corn dip on tortilla chip
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5 stars from 2 reviews

Cheesy Hot Corn Dip Recipe (aka Crack Corn Dip)

Corn Dip features white corn, fresh pico de gallo, tangy crema, and 3 types of cheese! Make this hot corn dip recipe to share at any party!
Author: Donna Elick
Servings: 10 people
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour

Ingredients

  • 3 medium tomatoes diced
  • 1/2 medium sweet white onion finely diced
  • 1/2 cup chopped cilantro
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1 jalapeno pepper finely diced
  • 1 tablespoon lime juice freshly squeezed
  • 8 ounces cream cheese softened
  • 1/3 cup Mexican crema or sour cream
  • 1 large egg
  • 1 teaspoon chili powder
  • 8 ounces cheddar cheese freshly grated
  • 8 ounces Monterey jack cheese freshly grated
  • 4 cups white sweet corn canned (drained), frozen, or fresh cooked

Instructions

  • Preheat oven to 350°F.
  • Prepare the pico de gallo: In a small bowl, combine diced tomatoes, onion, cilantro, garlic, salt and pepper, and diced chile. Stir to combine. Squeeze lime juice over the mixture and toss. Set aside.
  • In a medium bowl, mix cream cheese, crema, egg, and chili powder until smooth and creamy.
  • Mix together cheddar and jack cheeses. Set aside about 1 cup of grated cheese for the top of the dip. Add the remaining cheese into the cream cheese mixture and stir to combine.
  • Stir the corn and all but ¼ cup of pico de gallo into the cheese mixture. *Be sure to drain any excess liquid from the pico de gallo before mixing it into the cheese mixture.
  • Spread the corn dip into a 9x13 or equivalent size casserole dish. Sprinkle reserved cheese over the top.
  • Bake, uncovered, for 30-40 minutes, or until the dip is hot and bubbly all the way through and the cheese on top has started to bubble.
  • Top with reserved pico de gallo; serve hot with side of tortilla chips.

Notes

  1. You can use about 2 cups of premade pico de gallo instead of making your own. Drain the liquid before mixing it into the corn dip.
  2. I used an Anaheim chili pepper from my garden to add some heat and spice to the dip. Use your favorite chile and adjust the quantity for desired level of spice.
  3. Crema Mexicana is a Mexican style sour cream and is more runny than traditional sour cream. It is readily available in the supermarket - typically in the cheese section with Cojita cheese and other Mexican cheeses.
  4. Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.

Nutrition

Serving: 0.25cup | Calories: 349cal | Carbohydrates: 18g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 403mg | Sugar: 7g | Fiber: 2g | Calcium: 376mg | Iron: 1mg