Bj's Hot Corn Dip

Brad J Hall 1

"This recipe is a hot version of a classic corn dip, both in spice and temperature that is very tasty indeed. It is a culmination of several variations and is my version 7, thus lending itself well to your creativity. Experiment with different corn, peppers, cheeses etc. Serve with yellow or white tortilla chips. I hope you like it."
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Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

  • Cook

  1. Set oven temperature to 350 degrees. In a large mixing bowl, beat cream cheese, mayonnaise, sour cream, Sriracha Sauce, taco seasoning and lime juice until well blended; set aside.
  2. Drain corn and tomatoes in a colander and set aside. In another bowl add the peppers and onions chopped to a 1/4 inch dice. Finely chop the cilatro and add to the bowl.
  3. Add corn and tomatoes to the pepper, onion and cilantro and blend. Add the 1 teaspoon of salt if desired.
  4. Pour into a 5 quart casserole, lightly sprayed with cooking spray and cover. Bake 25 minutes; remove and stir. Place back into the oven and bake 20-25 minutes until bubbly and lightly browned. Let stand 15 minutes and serve. This will keep for several days in the refrigerator and reheats well in the microwave



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