Ingredients
Scale
- 2 cups (300 g) frozen corn, thawed
- 1 cup (100 g) cream cheese, softened
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (40 g) green onions, chopped
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
- Add the thawed corn, cheddar cheese, green onions, garlic powder, chili powder, salt, and pepper. Mix well.
- Transfer the mixture into a small baking dish and spread it evenly.
- Bake for 20 minutes, or until bubbly and golden on top.
- Cool slightly before serving with tortilla chips or bread.
Notes
- For extra spice, add diced jalapeños to the mix.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: cheesy corn dip, baked corn dip, easy appetizer