Description
This Crack Corn Dip recipe is creamy, cheesy, sweet, and savory – the ultimate crowd pleaser your friends and family will rave about!
Ingredients
Scale
- 2 (15 ounce) cans of whole kernel corn, drained
- 1 (10 ounce) can of diced tomatoes and green chilies, undrained (Rotel)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup chopped green onions
- 1 jalapeno, seeded and minced (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the drained corn, undrained diced tomatoes and green chilies, softened cream cheese, cheddar cheese, mayonnaise, green onions, jalapeno (if using), garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 20 to 25 minutes, or until the dip is heated through and bubbly around the edges. The cheese should be melted and slightly golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Serve hot with your favorite dippers, such as tortilla chips, crackers, or vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg