Thursday, June 28, 2012

Hot Corn Dip

Served this at the 42 Domino dinner tonight and it was a complete success! It came from and has lots of good reviews. Compliments given (and received with a "Thank you!") and recipe was requested.  It's such a simple one, too -- and meets the flexible criteria,  I used shoepeg corn, 10 oz, white and yellow corn, 10 oz and 10 oz diced tomatoes and green peppers but had no fresh cilantro.  I've already thrown the tomato can away so I can't give you the brand.  My DiL left it here after a cookout and it's a bit more spicy than we're used to, but that only made it better.  And, I didn't want to use the oven (it's over 100 this week) so cooked it in a two-quart crockpot instead.  All the changes did not impact the final, delicious, results.


1 (15 ounce) can white corn, drained
1 (15 ounce) can yellow corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (8 ounce) package cream cheese, diced and softened
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
chopped fresh cilantro to taste


Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
Bake in the preheated oven 30 minutes, or until hot bubbly

1 comment:

  1. Loved your recipe!! Looks so delicious and easy to make. I featured it on my first newsletter of the year here: