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I love to make dips in a skillet, because it is so quick and easy to do. By heating all of the different ingredients in the skillet you can whip up a delicious appetizer dip in no time, and it makes a nice presentation serving right in the skillet! I love that! No unnecessary dirty dishes to clean up! What a great bonus!
This Hot Corn Dip is sweet, tangy, and a little bit spicy all at the same time! It's creamy but also has a crunch from the corn, making the texture every bit as satisfying as the wonderful flavors. I wasn't sure how this would be with corn tortilla chips, but I had some on hand, so I decided to give it a try and you know what? It's awesome! The corn chips are the perfect compliment to this tasty dip! Each crispy bite explodes with flavor, and, even though it's called a Hot Corn Dip, it's tastes good cold too!
I made this corn dip in a small skillet because it is just the two of us, but don't be afraid to use a larger skillet and double the ingredients. You won't be sorry if you make too much of this dip! That is the truth! Don and I gobbled this up, just the two of us, and it left us wanting more! I'm only a little ashamed to tell you that <smile>
I topped this dip with some shredded cheddar cheese, and freshly chopped cilantro and green onions. Cheese because, well it's cheese and you can't have too much cheese in an appetizer dip. Am I right? Of course I am! The cilantro and green onions added a little color, but it also added tons of delicious flavor. It is the perfect garnish for this Mexican inspired dip.
Y'all, our baby is graduating college this year! I can't even believe it! Seems like just yesterday I was sobbing as we drove away leaving her in a strange city 5 hours from home!! Time sure does fly, but it's been a beautiful treat watching her grow into the amazing young woman she is today. We are so proud of her achievements and can't wait to see where this next phase of her life takes her. She has some exciting opportunities! I can't wait until everything is finalized, and I can share her career path with you! Stay tuned!! I might just start dropping hints on Facebook <smile>
Because she attends college out of state, we won't have family or friends attending her graduation, but we have been talking about having a small get together. Just in case the stars align and we are able to make it happen, I wanted to start trying out some new appetizer recipes like this Hot Corn Dip. Madison loves Mexican food, so I think this one would be a hit with her! I'll be sharing more party recipes over the coming weeks, so be on the lookout!
Hot Corn Dip Recipe
- 1/2 pound of frozen white and yellow corn
- 1/2 can of Ro-Tel Diced Tomatoes & Green Chilies , drained. Plus a tablespoon for garnish
- 4 ounces cream cheese cut into small pieces and softened to room temperature
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- salt to taste
- 1/2 cup shredded cheddar cheese
- freshly chopped cilantro
- freshly chopped green onions
- Heat a small cast iron skillet over medium heat and add the corn. Cook, stirring, until heated through.
- Add 1/2 can of the tomatoes with green chilies, drained and 4 ounces of cream cheese cut into small pieces. Stir to melt the cheese and combine all the ingredients. Once the cheese is melted and all of the ingredients are combined into creamy goodness, add 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, and a pinch of salt. Stir to combine and give it a taste. Adjust the seasonings as needed.
- Top with 1/2 cup shredded cheddar cheese and place under the broiler for about 1 minute until the cheese starts to brown. Keep an eye on it!! It will burn quickly and that would be sad.
- Garnish with about a tablespoon of the tomatoes, freshly chopped cilantro, and chopped green onions. Serve with corn tortilla chips and enjoy!
Prep Time: 5 mins.
Total time: 10 mins.
Tags: Hot Corn Dip, Recipe, Appetizer, Cast Iron Skillet, Easy, Quick, Cheese, Chips, Mexican, Vegetables, Herbs
Recipe adapted from allrecipes.com Hot Corn Dip
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