Tuesday, April 13, 2010

Most Requested Recipe: Hot Corn Dip

Consider yourself blessed that I am passing this recipe along. Just kidding. It's so, so, so good!!!

This is sort of like redneck food.....half canned, half not. And so easy, even a caveman could do it.

Adjust seasonings according to your liking if you prefer spicier food.


1 (12.5 oz) can white corn, drained
1 (12.5 oz) can yellow corn, drained
a frozen bag of corn (16 oz is what I usually use)

1 (10 oz) can diced tomatoes with green chile peppers, drained (Rotel)
1 (8 oz) package cream cheese, softened (we use 1/3 less fat)
½ tsp. chili powder
½ tsp. garlic powder
chopped fresh cilantro, to taste (we use about ½ a bunch)
1 to 1 ½ cups of shredded Mexican cheese blend (or Cheddar)
Salt & pepper to taste

Preheat oven to 350 degrees.

In a medium baking dish, mix all ingredients.

Bake for 30 minutes or until hot and bubbly. Serve with tortilla chips.

NOTE: This dip makes a lot--it can serve about 10-12 people. In my opinion, it tastes better made with frozen corn instead of canned corn, but it really won't kill you to use the canned stuff.


  1. It is, Sara! When we have superbowl parties, the recipe is doubled & placed in a crockpot on low heat. People seem to go nuts for it. Another crack-like recipe.