Baked Corn Dip Two Ways

If you can’t tell, my little blog is having a case of the Monday’s. I hope to get the image error fixed very soon though–in the meantime how about a game day dip recipe times two! Home games are REALLY about to crank up for us Rebel fans and I have the perfect dish to bring to your next tailgate. Corn dip served either warm or cold with chips or crackers. I made this dip for the game Saturday night and we had some leftover so I used the garlicky, spicy corn mixture as an add-in for grits. Delish! Bowen and I liked this better served with grits then on a chip, who would have thought?



This was another use what you have recipe. I know there are a lot of variations out there for spicy corn dip but this is my new favorite..for now. I had one bell pepper, onion, garlic and canned corn plus cream cheese and cheddar so here you go 🙂
Another side note > we didn’t love this dip with corn chips-we think pita chips provided a more subtle flavor vehicle for the hearty dip that packs some heat.



Baked Corn Dip

1/2 onion, small dice
1 green bell pepper, small dice
3 cloves garlic, minced
2 fresh tomatoes, chopped
2 c. corn, canned or fresh
1/4 c. (jarred) jalapenos, chopped
1/2 c. cheddar cheese
1/4 block cream cheese
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. cayenne



What you do: Saute onion, bell pepper and garlic until soft, add spices and stir. Take off heat. Meanwhile, combine corn, tomatoes, jalapenos and cheeses. Pour aromatic vegetables on top (the heat will help melt cream cheese). Combine all ingredients until well mixed and place in serving dish (enjoy chilled), or bake at 375 for 20 minutes or until bubbly.



I am here to tell you though that this dish was just so delicious stirred in grits the following morning. Mom always uses her leftover grilled corn for grits the next morning–this was a spicy-cheesey variation of a childhood favorite. Enjoy!




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