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Scooping corn dip from a hot skillet with a corn chip.
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5 stars (1 rating)

Corn Dip

Hot & Cheesy Mexican Corn Dip! Loaded with meat, veggies, & ooey-gooey, creamy, melted cheese. An epic game-day recipe!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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

Ingredients

  • 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)

Instructions

  • 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.

Notes

*If using plain ground meat, add a packet of taco seasoning after browning.

Nutrition

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