Stove-top creamy and spicy hot corn dip makes a great appetizer for parties or game day. 6 ingredients and ready in 15 minutes. Addicting and delicious!
Years ago at a beach weekend, someone made a hot corn dip in a slow cooker.
It seemed weird to me at the time to be eating a hot appetizer while sitting on the beach – but then I tried it.
SO. GOOD.
I never used to be a big fan of corn, but I’m pretty sure I can credit this dip for changing that.
All I knew about that recipe was there was green chiles and cream cheese involved.
Then corn (obviously), a jalapeno for a kick, and sharp cheddar cheese.
Beyond that, you can get as creative as you want with additions or toppings.
I like to add a little fresh ground pepper to finish it off, but you could also add fresh herbs (like parsley), paprika, or hot sauce if you really like it spicy.
Ingredients
- 2 tablespoons butter
- 4 oz. cream cheese
- 3 cups corn, fresh (about 4 cobs) (or 2 cans, drained)
- 4 oz. can of fire roasted diced green chiles
- 1 jalapeno, diced
- 1 cup shredded sharp cheddar cheese
- black pepper
Instructions
- In a cast iron skillet (at least 8 inches) melt butter and cream cheese over medium heat and stir until smooth.
- Add in corn, green chiles and jalapeno and stir to combine.
- Add cheddar cheese and stir until fully melted.
- Season with a sprinkle of black pepper and serve hot with tortilla chips!
Note :
Other optional topping ideas: paprika, fresh parsley, hot sauce.
*An 8″ cast iron skillet fits this recipe perfectly if you’re careful stirring in the cheese. Use 10″ or larger for extra room or serving more people.
**To make in a slow cooker: Add all ingredients and cook on low for 3-4 hours, stirring occasionally, or until everything is melted and bubbly.
Source : Allrecipes.com