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Creamy  Spicy Cheese Corn Dip


Creamy  Spicy Cheese Corn Dip



2 tablespoons butter

4 oz. Cream Cheese

3 cups Corn, fresh (about 4 ears) (or 2 cans, drained)


4 oz. can roasted, diced green chiles

1 jalapeño, diced

1 cup grated sharp cheddar cheese

Black pepper, to taste



In a cast iron skillet (at least 8 inches), melt butter and cream cheese. Over medium heat, stirring until smooth.

Add  corn, green chiles and jalapeno and stir.

Add the cheddar cheese and stir until completely melted.Season with a pinch of black pepper and serve hot with tortilla chips!


Other optional topping ideas: peppers, fresh parsley, hot sauce.


 Cooking Tips:

An 8-inch cast iron skillet is perfect for this recipe, but you can also use a 10-inch skillet or larger to have more space or to serve more people.

To prepare in a slow cooker: Add all ingredients and cook over low heat for 3 to 4 hours, stirring occasionally, or until  melted and bubbling.


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