Spicy Tex-Mex Hot Corn Dip

Tostito’s Instagram Approved! Adding a Tex-Mex vibe to your classic chips & dips game. You’ll want to, but no double-dipping allowed. Follow @TheSharedSpice on Instagram for a step-by-step live demo for this recipe!

When your best friend asks you for an easy (veg) appetizer/snack recipe to feed her party guests for a Mexican Food themed dinner, and you share something you made for the family a while back, but then forget to completely post it on the blog until 8 months later… LOL HI THAT’S ME.

But better late than never, right? Right.

Great dish for any party – Super Bowl, Dinner, NYE, BBQ, Wine Night, Bridal Showers, Baby Showers, Brunch, Happy Hour, ANYTHING! I mean it involves very little effort, has cheese, and it’s self serve.

I’m all about those recipes that use ingredients straight from my freezer/pantry, and require those least amount of dishes to wash. While best made in a Cast Iron Skillet, regular saute pan works just fine. But also, if you haven’t already invested in a Cast Iron Skillet – I’d highly recommend it. It’s not as intimidating as you might believe, and if you need any care-taking tips, I’m here for ya.

PREP: 10 minutes
TOTAL: 35 minutes
YIELD: 4-8 servings

INGREDIENTS

- 1 bag Frozen Yellow corn (12-16 oz)
- 4 oz. Cream Cheese (same as 1/2 of grocery store package)
- 1.5 cups shredded Cheddar Cheese or Pepper Jack Cheese
- 1 small Red Bell Pepper, diced small
- 2 Jalapeños, diced small
- 3 Garlic Cloves, minced
- 2-3 Thai Green Chilies, minced (optional)
- 1 Chipotle Pepper in Adobo Sauce, minced
- 1 tsp. Adobo Sauce
- 2 tbsp. Taco Seasoning
- 1 tsp. Lime Juice
- 1 tsp. Black Pepper
- 1 tsp. Salt (to taste)
- 2 tbsp. Butter or 1 tbsp. Olive Oil
- For Optional Garnish – Chopped Cilantro, Diced Tomatoes, Sliced Jalapeños, Sliced Limes

INSTRUCTIONS

Preheat oven to 350°F.
In Cast Iron Skillet or saute pan over medium-to-high heat, heat up Butter or Olive Oil. Add in Garlic, Red Bell Pepper, Jalapeños, Green Chilies, Frozen Yellow Corn, and Chipotle Pepper in Adobo Sauce. Mix.
Mix in Taco Seasoning, Black Pepper, Salt, Adobo Sauce, and Lime Juice. Sauté all ingredients together for 4-5 minutes until veggies are soft.
Lower heat to medium-low, and add in Cream Cheese. Mix until cream cheese is melted and mixture becomes slightly creamy.
Stir in 1 cup of Pepper Jack or Cheddar cheese until melted.
Transfer mixture to baking dish and sprinkle top with remainder of cheese. If using Cast Iron Skillet, no need to transfer to baking dish.
Bake for 5-10 minutes or until cheese is melting and bubbly.
Garnish per your preference.
Serve with tortilla chips and enjoy!

#TashTip: This dish is best served immediately. Use any leftovers to make quesadillas or use as stuffing for a Tex-Mex twist in my Corn & Cheese Puffs recipe!