Tuesday, March 3, 2015

Cheesy Corn Dip (new recipe!)

Over the weekend, we attended a very sweet baby shower honoring my sister-in-law and my soon-to-be niece, who is going to make her arrival in April! So excited for the first grandbaby in the family. She will be here before we know it!

The shower was potluck-style, and everyone was asked to bring a dish with a yellow component, as the everything for the shower was color-coordinated. I struggled a bit with picking a dish, because I really didn't want to bring a dessert with yellow frosting or vanilla pudding - I was afraid everyone would do that! After much Pintrest browsing, I settled on a warm corn dip to serve with chips.

There were lots of variations of this on Pintrest, so I'm not entirely sure who to give credit to... sorry about that. The good news is, that means this recipe is easy to adapt with whatever you have on hand! Win.

I forgot to take any pictures of the dip, so instead I'll share the one cute one that we did manage:

Those are some mighty excited parents-to-be, and equally excited aunt-and-uncle-to-be!
Cheesy Corn Dip


  • One package reduced-fat cream cheese, room temperature
  • One cup light sour cream
  • One 8-ounce block of Monterrey Jack cheese, shredded
  • 2 15-ounce cans of sweet yellow corn
  • 2 jalapenos, finely diced
  • 3-4 green onions, finely chopped (I use my kitchen shears to make it quick!)
  • 1/2 T chili powder
  • 1/2 t garlic powder
  • Couple dashes of hot sauce
  • Salt and pepper

  1. Preheat oven to 400 degrees.
  2. Drain canned corn and lightly dry with a paper towel (you don't want to add extra moisture to this).
  3. In a mixing bowl, combined cream cheese and sour cream (I used my hand mixer to make it quick, but you could do it with a wooden spoon or whisk if you need to).
  4. Add remaining ingredients to mixing bowl and combine thoroughly, using a wooden spoon or rubber spatula. Make sure seasonings are incorporated throughout.
  5. Pour mixture into a small baking dish (I used a 2.5-quart CorningWare dish) and bake for 20 minutes, until warmed through and melty.
  6. Serve with tortilla chips, corn chips, or crackers. I thought "scoops" chips were perfect, but any of those would work!
Serving tip: since I knew the dip would be sitting out on the counter at the party for a while, I transferred it to my small crockpot after baking and plugged it in when we arrived. That way, it stayed warm and gooey the whole time, rather than starting to congeal and getting weird. It worked great! If I'd had time, I'm sure I could have just mixed everything together and then put it in the crockpot all morning to melt, but I didn't have that option.


Lisa C said...

Looks tasty!

The Lady Okie said...

Sounds really good! I'm going to save this for later :) Glad you had a great shower!