This Hot Corn Dip recipe is rich, creamy, and full of flavor. It also comes together super quickly and is super delicious served with favorite crackers!
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I don’t know about you, but I tend to have a handful of favorite appetizer recipes and those are the ones I fix year round. Right now the list would include my popular copycat Chili’s salsa, sweet onion crack dip, cowboy caviar, and Mexican pinwheels.
Oh my! I almost forgot the ever popular cheesy pigs in a blanket. Most people won’t admit to liking this totally unhealthy appetizer but I have no problem doing so.
After making this easy hot corn dip, I’m pretty sure I’ll be adding this appetizer to our list of favorites. The recipe for hot corn dip has just over a half dozen ingredients but it comes together super quickly, especially if you’ve pre-grilled or roasted the corn.
By the way, you can totally roast frozen corn in the oven if you can’t find fresh corn or the weather doesn’t lend itself to grilling. Check out my post for how to roast frozen corn in the oven.
I bet you’ll be surprised at how easy it is to make. Plus, oven roasted corn is super yummy mixed into salads and as a topping for Mexican dishes like tacos.
If you haven’t yet tried hot corn dip with cream cheese, you’re totally missing out. The combination of sour cream and cream cheese makes it so creamy, and then you add some green onion, Parmesan cheese, and a few seasonings.
The result is a creamy, cheesy, flavorful hot dip recipe perfect for game day, holidays, backyard barbecues—just about any occasion where you’re in charge of providing an appetizer. And if you’re bringing this hot Corn Dip Recipe to a party, I’d totally pick up one of these super cute stoneware bakers. That turquoise would make the hot corn dip pop!
When I made this recipe for hot corn dip, I used light sour cream and low-fat cream cheese, but feel free to use the full-fat versions. Using low-fat simply means I feel less guilty about eating half the pan…
Easy Hot Corn Dip Recipe
Ingredients
Yield: 6- 1/2 cup reduced-fat sour cream
- 1/2 cup reduced-fat cream cheese, softened
- 3 cups roasted or grilled corn
- 4 green onions, sliced
- 2 T grated Parmesan cheese
- 1/4 tsp dried thyme
- Salt and pepper to taste
- Paprika
Instructions
- Preheat oven to 325 degrees. Mix together sour cream and cream cheese in a medium bowl until thoroughly combined. Fold in corn, green onions, Parmesan, thyme, salt, pepper.
- Spread mixture in a 6-cup (1.5-quart) baking dish; sprinkle with paprika. Bake 30 to 40 minutes or until hot and bubbly. Serve with pita bread or your favorite crackers or chips.
- NOTE: For easy oven-roasted corn using frozen corn kernels, click here.
Notes
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 160 Total Fat: 7g Saturated Fat: 4g Cholesterol: 22mg Sodium: 140mg Carbohydrates: 18g Fiber: 1g Sugar: 6g Protein: 6g
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This post first appeared on Is This Really My Life | Celebrating Or Medicating, please read the originial post: here
