Hot Corn Dip

Hot Corn Dip

SERVINGS

8

PREP TIME

10 Min

COOK TIME

20 Min

This creamy, corn and cream cheese dip is perfect for holiday entertaining, watching the big game, or just getting together with friends. This is a queso-style dip, bursting with the flavors of corn, green chilies and taco spices. What makes it extra rich and creamy is that it’s made with both Niblets whole kernel corn and creamed corn. Serve it right from the oven with tortilla chips, warm pita wedges or rounds of sliced baguette for dipping.
FEATURED PRODUCTS
Green Giant® Cream Style Sweet Corn

Green Giant® Cream Style Sweet Corn
WHERE TO BUY
Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn
WHERE TO BUY
Hot Corn Dip

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Cream Style Sweet Corn

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

Lists of ingredients:

  • 1 can (14.75 ounces) Green Giant® Cream Style Corn
    1 can (7 ounces) Green Giant® Steam Crisp® Niblets® Corn, drained
    8 ounces cream cheese, at room temperature
    1 can (4 ounces) chopped green chiles
    1 cup Monterey Jack cheese, divided
    1 teaspoon taco seasoning
    2 Tablespoons chopped green onion/scallions for serving
    Tortilla chips for serving

STEPS

1 Preheat oven to 350ºF. In a medium mixing bowl, add cream style corn, Niblets corn, cream cheese, chiles, ½ cup of cheese and taco seasoning. Stir well to combine.
2 Transfer to an 8-inch skillet or oven-safe casserole dish and spread evenly. Top with remaining cheese and bake 15 minutes. Turn oven to broil and broil for 3-5 minutes or until dip is bubbly and cheese is golden brown.
3 Garnish with green onion. Serve hot with tortilla chips for dipping.

TIPS & TRICKS

If you’re taking this dip to a party or potluck, bring it unbaked in the skillet or casserole dish and bake when you get there, so it’s piping hot and deliciously creamy when you serve it.

For a heartier dip, brown 8 ounces of chorizo in a skillet and stir into the dip before baking.

To round out your chip-and-dip spread, you can serve this dip with bowls of guacamole, salsa, and pico de gallo.

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® Cream Style Sweet Corn

Green Giant product(s) used: Green Giant® SteamCrisp® Niblets Whole Kernel Sweet Corn

  • 1 can (14.75 ounces) Green Giant® Cream Style Corn
    1 can (7 ounces) Green Giant® Steam Crisp® Niblets® Corn, drained
    8 ounces cream cheese, at room temperature
    1 can (4 ounces) chopped green chiles
    1 cup Monterey Jack cheese, divided
    1 teaspoon taco seasoning
    2 Tablespoons chopped green onion/scallions for serving
    Tortilla chips for serving

1 Preheat oven to 350ºF. In a medium mixing bowl, add cream style corn, Niblets corn, cream cheese, chiles, ½ cup of cheese and taco seasoning. Stir well to combine.
2 Transfer to an 8-inch skillet or oven-safe casserole dish and spread evenly. Top with remaining cheese and bake 15 minutes. Turn oven to broil and broil for 3-5 minutes or until dip is bubbly and cheese is golden brown.
3 Garnish with green onion. Serve hot with tortilla chips for dipping.

Tips & Tricks

If you’re taking this dip to a party or potluck, bring it unbaked in the skillet or casserole dish and bake when you get there, so it’s piping hot and deliciously creamy when you serve it.

For a heartier dip, brown 8 ounces of chorizo in a skillet and stir into the dip before baking.

To round out your chip-and-dip spread, you can serve this dip with bowls of guacamole, salsa, and pico de gallo.

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