Mexican Corn Dip (Gluten Free, Easy)
This One Skillet Mexican Corn Dip can easily serve as a tasty appetizer or also as a Main course dinner option. Loaded with corn, creamy cheese, and Mexican flavors.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 10 servings
- 1 16 ounce bag frozen corn kernels
- 1 8 ounce package of cream cheese room temperature
- 1/2 cup mayo
- 1/2 cup sour cream
- 3/4 tsp. cumin
- 1/2 tsp. garlic powder
- 14.5 ounce can fire roasted tomatoes
- 4 ounce can green chiles
- 8 ounces of pepper jack cheese shredded
- 4 ounces cheddar cheese shredded
Preheat oven 350 degrees.
Put skillet on stove top over medium heat.
Rinse corn kernels and place in skillet.
Drain tomatoes, and chiles and mix with corn.
Cook 2-4 minutes to just warm corn and incorporate tomatoes and chilies.
Meanwhile mix cream cheese, mayo, and sour cream in medium mixing bowl with hand mixer.
Add cumin and garlic powder and stir well.
Add this cream mixture to corn and combine.
Then add about 6 ounces of pepper jack cheese and stir until everything is thoroughly combined.
Top with remaining pepper jack cheese and cheddar cheese.
Place in preheated oven and bake 20-25 minutes until bubbly and warm.
Can be topped with cilantro.
Serving: 1serving | Calories: 334kcal