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I’ve got to brag about this fiesta corn dip with cream cheese recipe that I came up with. It’s pretty darn delicious y’all! This is a simple recipe for a hot, creamy, mildly spicy and string cheesy dip that is fantastic served with plantain and/or tortilla chips. It’s also low carb and gluten free!
This recipe doesn’t take long to make and if you choose to cook it in a small cast iron skillet like THIS, then it becomes a one pan dish. I should call it a meal because it’s so dang good you will eat a lot of it! Believe me.
This corn dip is perfect for parties or as a snack while watching the big game.
If you are looking for some other dip or appetizer ideas, then try my WHIPPED RICOTTA, HONEY & GOAT CHEESE DIP, CRAB RANGOON DIP or my SOUTHWESTERN EGG ROLLS. You can also check out my post on how to MAKE YOUR OWN ELEGANT CHARCUTERIE BOARD.
Ingredients
- Corn
- Cream cheese
- Sour cream
- Mayonnaise
- Jalapeno
- Scallion
- Garlic
- Mozzarella cheese & Queso Fresco
- Hot sauce
- Spices
The spice blend I used in my fiesta corn dip was chili powder, smoked paprika, cayenne pepper and salt. If you have taco seasoning, then that would work great too. I would start with 1 tbsp and adjust for taste.
I used light cream cheese, light sour cream and light mayonnaise to make it a little bit healthier.
Any type of corn can be used in this recipe. Frozen corn is what I always have on hand, and it thaws out pretty quickly. If you use canned corn, then just be sure to allow it to drain for a few minutes so it doesn’t make the dip runny.
How to make fiesta corn dip
- 1. Sauté. In a small skillet, sauté scallions, corn and jalapeno in 1 tbsp of butter for 3 minutes then add garlic and spices. Add the cream cheese, sour cream, hot sauce and mayonnaise and cook on med-low heat until well combined. Pour into an oven safe dish and top with cheeses.
- 2. Bake. Bake in a 350-degree F oven for 10-12 minutes. Switch oven to BROIL and broil for 2 minutes or until the top starts to become brown and bubbly. Garnish with cilantro.
- 3. Serve. Serve with tortilla chips, plantain chips or assorted vegetables.
Storing and reheating
This dip can be stored in an airtight container for 4 days and can also be prepared ahead of time.
Fiesta corn dip reheats very well, just pop it into a 350-degree Fahrenheit oven for 10-15 minutes.
FIESTA CORN DIP
Ingredients
- 1 tbsp Butter
- 1 medium Scallion diced
- 1/2 medium Jalapeno diced
- 1 cup Corn
- 1 clove Garlic
- 1 tbsp Chili powder ground
- 1 tsp Smoked paprika ground
- ½ tsp Cayenne pepper ground
- ½ tsp Salt
- 4 oz Cream cheese
- 2 tbsp Sour cream
- 1 tsp Hot sauce
- 3 tbsp Mayonnaise
- ¼ cup Mozzarella cheese shredded
- 2 tbsp Queso fresco crumbled
- Cilantro (optional)
Instructions
- Preheat oven to 350-degrees F.
- In a small skillet heat butter on medium heat and sauté scallion, jalapeno and corn for 2-3 minutes. Add garlic and spices and sauté for 1 minute.1 tbsp Butter, 1 medium Scallion, 1/2 medium Jalapeno, 1 cup Corn, 1 clove Garlic, 1 tbsp Chili powder, 1 tsp Smoked paprika, ½ tsp Cayenne pepper, ½ tsp Salt
- Reduce heat to low and add cream cheese, sour cream, hot sauce and mayonnaise. Cook until well combined.4 oz Cream cheese, 2 tbsp Sour cream, 1 tsp Hot sauce, 3 tbsp Mayonnaise
- Pour into an oven safe dish and top with cheeses. Bake for 10-12 minutes and then broil for 1-2 minutes or until top becomes brown and bubbly. Garnish with cilantro.¼ cup Mozzarella cheese, 2 tbsp Queso fresco, Cilantro (optional)
Notes
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