I’m so excited to share this delicious Hot Mexican Corn Dip Recipe with you today. It’s my favorite time of year when May rolls around because not only does that mean the weather is warming up, but it also means Cinco de Mayo!
- Cans of corn - Green bell pepper - Jalapeno peppers - Diced pickled jalapeno peppers - Green chili salsa spicy - Unsalted butter - Cream cheese softened - Regular paprika - Cayenne pepper - Grated sharp cheddar cheese - Salt and pepper Toppings: - Cilantro - Hot sauce
Chop the veggies. Set aside. Combine butter and cream cheese in a medium saucepan. Cook over medium heat. Stir until smooth and creamy.
Add corn, bell pepper, jalapeño pepper, and pickled jalapeños. Stir. Add paprika, cayenne, green chili salsa, salt, and pepper. Stir in 1 1/2 C cheddar cheese, continuing to stir until melted.
Scoop mixture into a casserole dish topping with rest of the cheddar cheese.Bake (until hot and bubbly).
I hope you enjoy this Mexican Corn Dip Recipe as much as I do! You can grab all the recipe details below: