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.
Servings: 10 servings
Calories: 334kcal
Ingredients
- 1 16 ounce bag frozen corn kernels
- 1 8 ounce package of cream cheese room temperature
- ½ cup mayo
- ½ cup sour cream
- ¾ tsp. cumin
- ½ 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
- Optional:
- cilantro
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 334kcal