Hot Corn Dip with Crispy Tortilla Chips
Transform your next gathering with this irresistible Hot Corn Dip with Crispy Tortilla Chips, a crowd-pleasing appetizer that's bursting with bold flavors and creamy textures. This baked dip combines tender sweet corn, vibrant red bell pepper, and spicy jalapeño with a luscious blend of cream cheese, sour cream, and gooey melted cheddar and Monterey Jack cheeses. A touch of lime juice and aromatic spices like cumin and paprika add a zesty kick, while homemade tortilla chips—golden and crisped to perfection—take this dish to the next level. Perfect for parties, game nights, or casual snacking, this easy-to-make dip is ready in just 40 minutes and promises to be an unforgettable hit at the table. Serve it hot and bubbling straight from the oven with your crispy chips for the ultimate dipping experience!
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (or frozen, thawed)
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped
- 3 green onions, thinly sliced
- 8 ounces cream cheese, softened
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 bag tortilla chips
- 2 cups neutral oil (e.g., vegetable oil) for chips (optional)
- 10 corn tortillas (optional, to make chips)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish and set aside.
If you're using fresh corn, cut the kernels off the cob. If using frozen corn, ensure it's thawed and drained.
In a large bowl, mix the corn kernels, diced red bell pepper, chopped jalapeño, and sliced green onions until combined.
Add the softened cream cheese, mayonnaise, sour cream, shredded cheddar cheese, and shredded Monterey Jack cheese to the bowl. Stir until evenly mixed.
Mix in the lime juice, ground cumin, paprika, salt, and black pepper to the corn mixture. Make sure all the seasonings are well incorporated.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbling around the edges.
While the dip is baking, prepare the tortilla chips if making them from scratch: Cut corn tortillas into triangular wedges. Heat 2 cups of neutral oil in a deep skillet over medium heat. Fry the tortilla wedges in batches for 1-2 minutes per side or until golden and crispy. Remove with a slotted spoon and set on paper towels to cool. Sprinkle with salt to taste.
Once the dip is baked, remove it from the oven and let it cool for 5 minutes before serving.
Serve the hot corn dip immediately with crispy tortilla chips on the side.
Nutrition Facts
Calories |
9526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 821.8 g | 1054% | |
| Saturated Fat | 194.9 g | 975% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 518.8 g | 189% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 67.2 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2755 mg | 212% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3404 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
