Sweet corn, crispy veggies and crispy bacon baked on a cheesy buttery bottom, spicy heat just right.
- smell: Mexican Street Corn Flavor meets creamy, salty cheese and smoked bacon in this enthusiastic dip!
- Skill Level: This recipe is beginner-friendly and requires minimal dishes! Mix, bake and serve from a single baking dish.
- Budget Tips: Mix some black beans in step 3, or stir the remaining chicken in step 3 to stretch the recipe.
- Suggestions: Serve with a variety of vegetables such as celery, zucchini bullets and bell pepper spoons. Or try some homemade Crostini, tortilla chips, taco flakes and bagel fries for a crispy dip!
Corn-soaking ingredients tips
- corn: This recipe can be used with fresh corn on the cob, frozen (and thawed) or canned (and drained) corn.
- dairy: Sour cream, cream cheese and plenty of melted cheddar are the flavor of this dip! Greek yogurt can be used instead of sour cream to reduce calories and extra protein.
- Add-in: The crumpled bacon will add crispness and some smoky flavor, but you can use diced ham or even leftover ground beef.
- Variations: Add some sliced green onions, black olives, green chili peppers or jalapenos. Rotel tomatoes (taco seasoning and green chili) are also a simple, pre-study addition. Add a shot of Tabasco or homemade salsa!
Store corn dipping sauce
Dip the remaining corn in a covered container in the refrigerator for up to 4 days and cool or reheat in the microwave. Corn dipping sauce can also be frozen in a zippered bag for up to a month. After thawing, add fresh sour cream to make it cream again.
More Cream Dipping Sauces You Will Love
Have you made this creamy roasted corn dip? Give us a rating and comment below!
Corn Dipping Sauce
The creamy cheesy corn dip is a satisfying hot appetizer that is always hit at parties and light meals.
Prevent the screen from becoming dark
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Preheat the oven to 350°F and spray the baking tray with cooking spray.
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In a large bowl, cream cheese and sour cream cream.
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Add corn kernels, red bell chili, green chili, bacon, coriander, chili powder, cumin, salt, pepper and 1 cup chopped cheese to a bowl.
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Stir until all the ingredients are combined thoroughly and then dip into the prepared baking tray.
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Sprinkle the remaining ½ cup of chopped cheese on top.
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Bake for 30 minutes, or until the dip is bubbled and the cheese is melted.
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Garnish with extra corn, chili, bacon and cilantro if needed.
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Serve immediately with tortillas.
this The cream cheese should be very soft This way it can be stirred with sour cream. You can also use a blender if you like, but in this case the cream cheese is completely smooth, as it melts when it enters the oven.
This dip is quite mild, but if you prefer Make it spicyuse a can of diced jalapeños instead of green chili peppers.
Make this corn dip in advance For the day of the game or party. Before baking, you can store uncooked dips in the refrigerator for up to 24 hours.
Refrigerate leftovers in an airtight container for up to a few days. Freezing is possible, but when immersed in the water will become water and granular when immersed.
Calories: 164 | carbohydrate: 8g | protein: 7g | Fatty: 12g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.01g | cholesterol: 34mg | sodium: 420mg | Potassium: 133mg | fiber: 1g | sugar: 3g | Vitamin A: 616IU | Vitamin C: 10mg | calcium: 123mg | iron: 0.3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, dipping sauces, party foods
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