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Corn Dip
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 350°F (175°C). Beat 8 oz softened cream cheese with ½ cup sour cream until completely smooth — no cold cream-cheese lumps.
- 2
Stir in 2 cans (15 oz each) drained corn (or 3 cups thawed frozen), 1 cup shredded Mexican-blend cheese, 1 can (4 oz) diced green chiles, ½ cup diced red bell pepper, ¼ cup sliced green onions, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, and juice of ½ lime until evenly mixed.
- 3
Spread in a small baking dish. Bake 20–25 minutes until the edges bubble and the top looks hot and slightly golden in spots.
- 4
Stir once, then serve warm with tortilla chips. You want a bubbly, cheesy corn dip that's hot at the edges and scoopable — not a cold stiff block or a greasy separated puddle.