How To Make Mexican Corn Dip
This Mexican corn dip is sure to impress your guests! It’s loaded with cheese, bacon, and peppers, then spiced with tasteful seasonings.
Serves:
Ingredients
- 4ozcream cheese,softened
- ½cupsour cream
- 3cupscorn kernels,cooked
- ½cupred bell pepper,diced
- 4½ozmild green chilies,1 can, drained, diced
- ½cupbacon,crumbled
- ¼cupcilantro,chopped
- 1tspchili powder
- ½tspcumin
- ½tspsalt
- ¼tsppepper
- 1½cupscheddar cheese,shredded, divided use
- cooking spray
For Garnish:
- corn kernels
- bacon,crumbled
- red peppers,diced
- cilantro,chopped
Instructions
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Preheat the oven to 350 degrees F. Coat a 4-cup baking dish or larger, with cooking spray.
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In a large bowl, whisk the cream cheese until mostly smooth.
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Add the sour cream, then mix together until combined.
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Add the corn, red bell pepper, chilies, bacon, cilantro, chili powder, cumin, salt, pepper, and 1 cup of the shredded cheese to the bowl.
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Stir until thoroughly combined.
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Spoon the dip into the prepared baking dish, then smooth the top.
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Sprinkle the remaining ½ cup of shredded cheese over the top.
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Bake for 30 minutes or until the dip is bubbly and the cheese is melted.
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Garnish with additional corn, peppers, bacon, and cilantro.
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Serve with tortilla chips, and enjoy!
Nutrition
- Calories: 201.25kcal
- Fat: 14.17g
- Saturated Fat: 6.88g
- Trans Fat: 0.20g
- Monounsaturated Fat: 4.27g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 11.94g
- Fiber: 1.34g
- Sugar: 2.69g
- Protein: 6.95g
- Cholesterol: 35.32mg
- Sodium: 221.48mg
- Calcium: 138.22mg
- Potassium: 208.31mg
- Iron: 0.52mg
- Vitamin A: 123.29µg
- Vitamin C: 34.14mg
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