Corn Dip might just be one of the greatest things ever; is it a carb or a vegetable? Well, mix it with a whole bunch of other tasty and creamy ingredients to turn it into this hot corn dip and experience a whole new way of enjoying corn!
For more great dip recipes, make sure to try this super tasty Pizza Dip! Rather than using a pre-made taco seasoning mix, why not learn How to Make Homemade Chili Seasoning that you can use in its place?
Table of Contents
This recipe for a corn dip is not so much a dip as it is its own meal. It isn’t just a handy go to to dip chips into – it is practically a meal in its own right!
Use this robust, savory, and tangy corn dip as a party dip, or just eat it on bread or with a spoon and enjoy!
Could You Use Fresh Corn?
Corn dip is traditionally made with canned corn. There is no historical or traditional reason why canned corn is used when making dips other than the fact that it is easier than fresh stuff. Canned corn comes prepared and is ready to be used in recipes straight out of the can.
If you have fresh corn in your kitchen that you want to use up, it will work just as well when making any corn dip. Just remember to account for the extra prep time!
Start by cutting the individual kernels off the cob and give them a quick rinse with water before they are ready to be used in your dip. Lastly, measure out 15oz of your kernels to ensure you have the same quantity as you would get with a can.
You are then ready to use your fresh corn to make hot corn dip, following the steps in the recipe card.
What To Do If Your Cheese Turns Oily
When you take the dip out of the oven to stir after 25 minutes, you may notice that the cheese has turned oily.
If this happens, don’t worry. All you need to do is spoon off the excess oil. You can also use a paper towel to blot the excess oil.
Then just stir the dip as per the recipe card and pop it back into the oven for another 20 to 25 minutes. This extra step will not affect the flavor or texture of your dip when by the time it is ready to eat.
What Kinds Of Diced Tomatoes Should You Use?
The best option is to use Rotel – otherwise, use normal diced tomatoes with seasonings.
Rotel tomatoes are best for this recipe as they come ready blended with green chilies and spices. Unfortunately, outside of the Americans, Rotel tomatoes are almost impossible to find.
If you can’t get your hands on Rotel tomatoes, don’t worry. Instead, you can use vine-ripened tomatoes, ideally fresh, and blend them yourself with fresh green chilies and cilantro, lime juice, and cumin.
What Hot Sauce Is Best In This Recipe?
It is the hot sauce in this recipe that transforms your corn dip into a hot dip. The hot sauce that you choose determines the spice intensity of the dip. If you are not a huge fan of spice, opt for a low-heat, high-flavor sauce. Alternatives: If you love nothing more than a super spicy dish, choose a hot sauce with a real burn.
Sriracha works well in this recipe if you don’t want it to be too spicy. Sriracha will still provide that pop of heat that brings the dip together but will not leave your mouth burning. Sriracha also has a tangy, sweet taste with a hint of garlic, adding an extra layer of flavor to the dip.
- Tabasco Hot Sauce
Tabasco is a great way to spice up any dish and is one of the best sauces if you want a super hot corn dip.
There are several different Tabasco sauce types, so avoid picking one randomly from the shelf, as they also have mild versions. The Scorpion Sauce is the best pick for maximum heat, with a Scoville rating of between 23,000 and 33,000.
Tabasco sauce has a much thinner consistency than sriracha. Try adding something like ketchup or tomato puree to the sauce to give it a thicker texture before adding it to your corn dip.
- Sambal Oelek
Sambal oelek has many of the same garlicky sweet notes of sriracha, just with a little extra spice. If you don’t want the full-on intensity of Tabasco but still want something a little more hard-hitting than sriracha, consider using samba oelek instead.
Despite its sweet taste, samba oelek is sugar-free, making it a good alternative for your corn dip if you are watching your sugar intake. The sweetness in the sauce comes from the chilies themselves rather than added sugar, as it does in sriracha.
Looking for more Mexican-inspired Salsa, Guacamole, and Dips recipes? Try these out:
• The BEST Tex-Mex 7 Layer Bean Dip
• Easy, Chunky Homemade Guacamole Recipe
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- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Appetizer, Side Dish
- Karlynn Johnston
- One 15oz can whole yellow corn (drained)
- One 15oz Can yellow and white corn (drained)
- 1 10 oz can diced tomatoes (Mexican-style diced tomatoes and green chilies drained)
- ¼ cup fresh cilantro (diced to taste)
- 3 green onions (diced)
- ¼ cup red onion (diced)
- One 8oz cream cheese (softened)
- ½ cup mayonnaise
- ½ cup sour cream
- Two oz taco seasoning mix
- 2 Tablespoons lime juice
- 1 ½ cups Cheddar cheese (shredded)
- 1 ½ cups Mexican-style cheese blend (shredded)
- Salt (to taste)
- Hot Sauce (like siracha to taste)
- Preheat oven to 350 ° Spray a medium casserole dish with cooking spray.
- Combine the drained canned yellow corn, mixed yellow and white corn,diced tomatoes, cilantro, red and green onions in a large bowl. Toss lightly to combine.
- Beat the cream cheese, mayonnaise, sour cream, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
- Transfer the corn and tomatoes mixture into the bowl containing the cream cheese dressing. Stir gently until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined.
- Spoon into the prepared baking dish.
- Bake in the preheated oven for 25 minutes, stir and continue baking 20-25 more minutes until the dip is hot and bubbling and the top is lightly browned.
- Cool for 15 minutes before serving with your favorite corn chips or crackers.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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What do you consider a “medium backing dish” 6 oz, 1 qt., 1 1/2 qt., 8×8…. enough already right. sorry but W/O Yield in Cups or Qts, or a photo of finished baked item; I’ll have half the dishes in the house dirty if I’m in the kitchen…