Make this creamy, cheesy baked corn dip for your next party or gathering. It is a simple crowd-pleaser that uses basic ingredients and comes out bubbly and hot.
Author:JessT
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn, undrained
8 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1/4 cup sour cream
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs (for topping)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
In a large bowl, combine the drained whole kernel corn, cream style corn, softened cream cheese, Monterey Jack cheese, cheddar cheese, mayonnaise, sour cream, green onion, cilantro, chili powder, cumin, garlic powder, salt, and pepper. Mix until all ingredients are fully incorporated and smooth.
Spread the corn mixture evenly into the prepared baking dish.
Sprinkle the panko breadcrumbs over the top of the dip mixture.
Bake for 20 to 25 minutes, or until the dip is hot throughout and the topping is lightly golden brown.
Let the dip cool for 5 minutes before serving warm with tortilla chips or crackers.
Notes
For a spicy kick, add 1 small, seeded, and minced jalapeno to the mixture.
If you prefer a slow cooker method, combine all ingredients (omit breadcrumbs) and cook on low for 2 hours or high for 1 hour, stirring halfway through. Top with breadcrumbs during the last 10 minutes of cooking.
This dip is excellent served with sturdy tortilla chips or sturdy crackers.