This dish is a spicy, scorching variation on the traditional corn dip that is also quite excellent. It is my version 7, the conclusion of several versions, and it is open to your imagination. Try different kinds of corn, peppers, cheeses, etc. Serve with tortilla chips, either yellow or white. Hope you enjoy it.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- cooking spray
- 1 (14 ounce) can whole yellow corn, drained
- 1 (14 ounce) can whole mixed yellow and white corn, drained
- 1 (14 ounce) can white shoepeg corn, drained
- 2 (14 ounce) cans Mexican-style diced tomatoes and green chilies with cilantro and lime juice (such as RO*TEL®), drained
- 1 (8 ounce) package cream cheese, softened
- 1 cup real mayonnaise
- 1 cup sour cream
- 2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
- 2 (1 ounce) packages taco seasoning mix (such as Old El Paso®)
- 1 lime, juiced
- ½ cup chopped red onion, or to taste
- 1 bunch thin green onions, chopped
- ½ cup chopped fresh cilantro, or to taste
- 1 jalapeno pepper, minced (more if you want is spicier)
- 1 ½ cups shredded Cheddar cheese
- 1 ½ cups shredded Mexican-style cheese blend
- 1 teaspoon kosher salt (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
- Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
- Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
- Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
- Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.
- Be careful of the cheeses you select, as some can turn a bit oily after prolonged cooking times. If this happens, spoon off the excess oil, or blot with a towel before mixing. It will not affect the flavor.
- This will keep for several days in the refrigerator and reheats well in the microwave.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 895 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Huge. I ate so much I was in pain, and so did my guests. Once we reached that point, there was 3/4 of it left. And I only made a half recipe. Seriously – this makes SO MUCH DIP. Definitely cut the recipe in half unless you are feeding like 40 people, and it’s the only hors doevres that you are serving. Other than that, amazing. Delicious. Yum. Made exactly as described.
I followed this recipe to the “t”. It was very lack luster for the amount of work and ingredients. I felt it was missing something.
Although this is an expensive dip, the flavor is very good. It tastes like cheesy, gooey taco dip.
this recipe is magnificent thanks to who ever come up with the ingredients and step by step way to make it my only difference was i added extra jalepenoes and sauce with onions awsome
Amazing. A friend added shredded chicken. Was great addition.
Great recipe, everyone loved it hot or cold. I will share with my friends. The only thing I added to the recipe was bacon pieces and green chilies. Thanks
My new favorite dip! I used hot sauce instead of the chile-garlic sauce but that was the only change I made.
Amazing, I threw it all in the crockpot and it turned out great
This is scrumptious! I forgot the lime and cilantro unfortunately. I used frozen corn, and I think that made it a bit too liquid. Next time, I will thaw out the corn first and let it drain.
This is scrumptious! I forgot the lime and cilantro unfortunately. I used frozen corn, and I think that made it a bit too liquid. Next time, I will thaw out the corn first and let it drain.
When your co-workers are scraping the corn dip from the slow cooker liner…it has to be good! I usually do recipes as they are written 1st..however, I didn’t want to buy the chile-garlic sauce for just 2 tablespoons, so I added more jalapeno because we tend to be a “spicy” bunch of people. Thank you for sharing & have already passed the recipe on 3 times. SLOW COOKER LINERS…use it…love them!