Hot Corn Dip

By AzWench

I found this recipe, and made a few changes. Instead of mayo, I used cream cheese. I also used more corn than the recipe called for, but it was because I could not let a kernel go to waste. This dip is so simple to prepare, and everyone loved it. Next time, I might add a little crumbled bacon to the mix, I think that a little smokiness would be so good in this. Perfect for Super Bowl Sunday!

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 Tablespoon jalapeno, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups corn kernels (fresh or frozen)
• 3 cups shredded Mexican cheese blend
• chopped tomatoes
• chopped green onions
• chopped cilantro
• tortilla chips

Details

Adapted from bakedbree.com

Preparation

Step 1

Put the cream cheese, jalapeno, garlic powder, chipotle powder, salt and pepper in a large bowl.

Mix together until well combined.

Add the corn. Love having fresh corn in the middle of winter.

Mix until everything is combined.

Add 2 cups of the cheese and stir until combined.

Spray a 9×13 pan with cooking spray. (I was making one for later in the day and one for pictures a snack.) Pour corn into pan and top with remaining cheese.

Bake in a 350 degree oven for 20 to 30 minutes, or until the cheese is melted and it is hot all the way through.

Top with chopped tomatoes, sliced green onions, and cilantro. Serve with chips.