"This is a delicious, easy, and creamy corn dip. You can adjust the spicy level according to the type of tomatoes with green chile peppers you buy. Serve with tortilla chips." — Jamie Beth
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2 (8 ounce) packages
cream cheese, softened
2 (15.25 ounce) cans
white corn, drained
2 (14 ounce) cans
diced tomatoes with green chile peppers
really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper!
This dip is quite good, but the fat count is just off the charts...2 sticks of butter! Yikes!
Here's what I do:
I used just 1/2 stick of butter, (unsalted,) and I also use the lower fat cream cheese, (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit, to chop up the tomatoes, and give more consistency to the tomatoes when they are in the dip.
I use frozen corn, as other do. I just zap it in the micro for about a minute or two. If you can't find white corn, yellow frozen corn works fine.
Made on the stovetop because I didn't have an hour to wait for it to cook in the slow cooker. This is good, but would be better with some spice added to it, like sliced pickled jalapenos. I added some onion to it and topped it with sliced jalapenos. Great dip, I used it as a side dish for nachos and tacos.
This dip was a" big hit" at my church's World Day of Prayer luncheon!!!! I really like it, too!!
This was great. I served it at a BBQ and the crock was completely clean by the end of the night.
looks aweful but is sooo good
This is a simple and delish recipe for all occasions!
I did not like this. It was overpowered by butter. The flavor was not pleasant either. I would not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Mexican Corn Dip
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 111
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