Description
A creamy and flavorful corn dip made with cream cheese, corn, and spices, baked until bubbly and topped with cheese and herbs. Perfect for parties or snacks.
Ingredients
- 1 (15 oz) can white corn, drained
- 1 (15 oz) can yellow corn, drained
- 1 (10 oz) can petite diced tomatoes with green chilies (Rotel), drained
- 8 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- 1 tablespoon fresh cilantro, chopped (plus more for topping)
- ½ cup shredded cheddar cheese (plus more for topping)
- 2 green onions, diced (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy.
- Add the drained white corn, yellow corn, diced tomatoes with chilies, mayonnaise, chili powder, cumin, garlic powder, and 1 tablespoon of chopped cilantro to the bowl. Mix everything thoroughly until well combined.
- Transfer the corn dip mixture into a baking dish.
- Bake for 30 minutes.
- During the last 5 minutes of baking, sprinkle the additional shredded cheddar cheese over the top of the dip and continue to cook until the cheese is melted and bubbly.
- Garnish with diced green onions and extra fresh cilantro before serving warm.
Notes
- Serve with tortilla chips or crackers for dipping.
- This dip can be prepared ahead and refrigerated before baking.