Southern Corn Dip will become one of your snaking downfalls, cream cheese, organic sweet corn, sweet red bell peppers, spicy pickled jalapeno peppers, unsalted butter, Ro-Tel tomatoes, and Cajun Spices come together for an Epic Appetizer that can be served on crunchy tortilla chips.
I’m not going to lie this Southern Corn Dip has taken me, hostage. It’s that addictive! How can you go wrong with an appetizer that contains those yummy ingredients and can be served as a Southern-Style sidedish or appetizer? Personally, I prefer mine served over crispy tortilla chips or corn chips, but you eat yours, however, you enjoy eating it. My sister in law Angie makes a delicious version of her own Corn Dip that uses canned Shoepeg Corn for a different texture, I use organic frozen yellow sweet corn, but either type of corn are really outstanding in the recipe. So don’t be afraid to use your favorite brand or type of corn in the recipe.
When I make this I love to top my own personal portion with freshly diced avocados, oh my gosh so good! My husband hates avocados so I keep it to just my personal portion. Can you believe a born and raised Florida native hates avocados? Yep, along with watermelon, cucumbers, and several other things.
One of the things I love about this dip is it’s even good if it isn’t hot, still has a great taste and texture. It holds up well in the refrigerator and can be reheated right in the oven or microwave without losing its integrity. Which means you can make double batches and not have to worry.
You can add a few different toppings to spruce it up if you like as well, such as crisp bacon, cheddar cheese, diced avocados, fresh slices of jalapenos (watch out for the seeds and membranes though Y’all, you don’t want to set your mouth on fire)
I have to apologize Y’all for the photos, the weather has not been kind for natural lighting so they are a bit off. I will probably be re-doing the images in the next month. Thanks for understanding my imperfections at times. I really appreciate Y’all.
- Cream Cheese
- Organic Yellow Sweet Corn
- Sweet Red Bell Peppers
- Pickled Jalapeno Peppers
- Unsalted Butter
- Ro-Tel Tomatoes
- Cajun Seasoning
- Hot sauce
- Green Onions
- Tortilla Chips
- Diced avocados
- Crispy Bacon
- Sliced Jalapenos peppers
- Cheddar Cheese or Colby Jack Cheese
- 4 cups Organic frozen Corn or canned corn
- 1-10- ounce can Ro-Tel Tomatoes drained
- 1/4 cup Pickled Jalapeno peppers diced
- 1/2 large Sweet Red Bell Pepper diced
- 2 tablespoon Unsalted butter softened
- 6 ounces Cream Cheese softened
- 1/2 teaspoon Cajun Seasoning
- 1 dash Hot Sauce optional
- 1/4 cup Green Onions thinly sliced
- 1 bag Tortilla Chips
Set out the unsalted butter, cream cheese to soften and the organic frozen corn to thaw.
Heat oven to 350 Degrees F
Meanwhile, dice the pickled jalapeno peppers and red sweet bell pepper. Reserve in a glass bowl until needed.
In the same glass bowl combine softened butter, cream cheese, drained Ro-Tel tomatoes, organic corn with the diced Jalapeno peppers, red sweet bell peppers, sliced green onions, Cajun Seasoning, and optional hot sauce.
Place the Corn Dip mixture in a Cast Iron Skillet or glass baking dish, bake at 350 Degrees F for 15 minutes.
Remove from the oven and place on a heat resistant surface. Cool slightly before topping with sliced green onions and serving with Tortilla chips
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