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Corn dip with cream cheese in a cast iron skillet with tortilla chips and cilantro

Hot Corn Dip with Cream Cheese

Sara
This corn dip with cream cheese is bursting with flavor, comes together quickly, and is sure to be the hit of your gathering.
4.63 from 8 votes
Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine American, Mexican
Servings 8 people
Calories 142 kcal

Ingredients
  

  • 4 teaspoon butter
  • 1 jalapeno seeded and diced
  • 1 clove garlic minced
  • 2 15.5 oz canned corn drained, (or 4 cups fresh or frozen corn)
  • 6 oz cream cheese room temperature
  • ¾ cup Monterrey Jack cheese shredded and divided
  • 2 teaspoon chili powder
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne
  • ½ lime juiced
  • 2 tablespoon sour cream
  • ¼ cup cilantro chopped

Instructions
 

  • Preheat oven to 375.
  • In a cast iron skillet or other oven-safe pan, melt butter over MH heat.
  • Add jalapenos and cook 3 minutes or until softened. Add garlic and cook 30 seconds.
  • Add corn to skillet and combine with other ingredients. Cook 5 minutes, or until it begins to brown.
  • Remove from heat and stir in softened cream cheese, ½ cup Monterrey Jack cheese, and remaining ingredients. Top with remaining cheese.
  • Bake 20 minutes or until bubbly and edges begin to brown.
  • Top with cilantro and serve immediately with tortilla chips.

Notes

  • Use 1 Tablespoon lime juice if using bottled.
  • Small casserole dish may be used instead of cast iron skillet
  • Garnish with additional jalapeno slices if desired

Nutrition

Calories: 142kcalCarbohydrates: 2gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 374mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 677IUVitamin C: 4mgCalcium: 108mgIron: 1mg
Keyword appetizers, dip
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