Corn Dip
Hot & Cheesy Mexican Corn Dip! Loaded with meat, veggies, & ooey-gooey, creamy, melted cheese. An epic game-day recipe!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Main Course, Snack
Cuisine: American, Mexican
Keyword: best corn dip, corn dip, corn dip recipe, how to make corn dip, Mexican corn dip
Servings: 10 servings
Calories: 307kcal
- 1 pound chorizo (any ground meat can be substituted*)
- 1/2 onion (medium), chopped
- 8 ounces cream cheese
- 8 ounces prepared salsa
- 4 ounces diced green chiles
- 10 ounces frozen corn kernels (or canned corn, drained)
- 8 ounces shredded cheese (I prefer sharp cheddar)
- sliced fresh scallions or chopped fresh cilantro (optional garnish)
Place the chorizo in a large skillet over medium-low heat and cook (breaking up with a spatula or spoon) until browned.
Add the onions and continue cooking (stirring occasionally) until the onions have softened and become translucent.
Stir in the cream cheese, salsa, diced green chiles, and corn, until creamy and smooth.
Stir in most of the shredded cheese (reserve a handful for garnish) a little at a time, until melted.
Garnish with the remaining shredded cheese and scallions or cilantro (optional).
Serve while warm.
*If using plain ground meat, add a packet of taco seasoning after browning.
Calories: 307kcal | Carbohydrates: 8g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 466mg | Potassium: 164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 756IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 1mg