Cream Cheese Corn Dip
Cream cheese and corn come together in this irresistible hot corn dip!
Ingredients
- 8 oz cream cheese
- 1½ teaspoons garlic salt
- 1 large jalapeño, finely chopped (or two small jalapeños)
- 3 tablespoons butter
- 2 tablespoons milk
- 12 oz frozen corn (or 4 ears of corn, corn kernels removed—about 2½ cups)
- To serve: crackers, carrots, celery
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Instructions
- Preheat oven to 350°F. Grease an 8x8 inch pan or similar sized baking dish.
- Place the cream cheese, garlic salt, jalapeño, butter, and milk in a saucepan over medium heat. Cook, stirring occasionally, until the mixture is creamy and the cream cheese has melted. Stir in the corn.
- Transfer to the prepared baking dish and bake for 20 minutes. Serve with crackers, celery, and carrots.
Notes
You can also use canned corn for this recipe. Measure out 2½ cups of drained corn, which is a little less than 2 (15 oz) cans.
You can also use corn on the cob. You'll need 4 medium-sized ears.
Like it spicy? Add the seeds and membranes of the jalapeño. If not, discard the seeds and membranes before adding the jalapeño.
Make it ahead: follow the recipe as written but do not bake the dip. Cover it and refrigerate for up to 24 hours. Bake as directed when you're ready to serve it—you may need to add 5 more minutes to the baking time since it's coming straight from the refrigerator.
Nutrition
Calories: 145kcalCarbohydrates: 9gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 423mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 416IUVitamin C: 2mgCalcium: 28mgIron: 0.3mg
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