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4.61
from
28
votes
Hot Cheesy Corn Dip
This easy corn dip recipe literally takes five minutes to stir together. It’s great for parties, football, and tailgating!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Dips & Condiments
Cuisine:
American
Keyword:
corn dip, corn dip recipe, easy dip recipes, hot corn dip
Servings:
8
Calories:
310
kcal
Author:
Averie Sunshine
Ingredients
2
cups
frozen corn
thawed and drained if necessary (or substitute with fresh corn)
one 4-ounce can green chile peppers
1 ¾
cups
shredded Sargento® Monterey Jack cheese
or Pepper Jack, divided (most of an 8-ounce package)
½
cup
finely grated Parmesan cheese
½
cup
Hellman’s®/Best Foods® Mayonnaise or MIRACLE WHIP
lite versions are okay
chips
crackers or bread for serving (try Pringles® Tortillas, Rold Gold® Pretzel Thins, NABISCO crackers)
Instructions
Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside
In a large bowl add corn, green chiles, 1 cup Monterey Jack cheese, Parmesan, mayo (I used lite MIRACLE WHIP), and stir to combine.
Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
Evenly sprinkle remaining 3/4 cup Monterey Jack cheese over the top.
Bake for about 30 to 35 minutes, or until cheese has melted and is bubbly, or is as golden browned as desired.
Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper.
Notes
Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently if desired or serve chilled.
Nutrition
Serving:
1
|
Calories:
310
kcal
|
Carbohydrates:
16
g
|
Protein:
11
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
14
g
|
Cholesterol:
36
mg
|
Sodium:
431
mg
|
Fiber:
2
g
|
Sugar:
3
g