Zesty Corn Dip Recipe
Zesty Corn Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This dip is zippy and delicious! I especially like it with Hawaiian bread. . .the hint of sweetness compliments the "heat" from the cayenne pepper. —Lisa Leaper-Shuck Worthington, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sour cream
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon ground cumin
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11 ounces) white corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 round loaf (1 pound) Italian bread
  • 1 teaspoon minced fresh cilantro

Directions

In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.
Originally published as Zesty Corn Dip in Taste of Home February/March 2007, p59

Nutritional Facts

1/4 cup: 193 calories, 9g fat (5g saturated fat), 24mg cholesterol, 449mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sour cream
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon ground cumin
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11 ounces) white corn, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 round loaf (1 pound) Italian bread
  • 1 teaspoon minced fresh cilantro
  1. In a large bowl, beat the cream cheese, sour cream, cayenne and cumin until smooth. Stir in the corn, tomatoes and cheese.
  2. Transfer to an ungreased 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
  3. Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a 1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon into bread shell. Sprinkle with cilantro. Serve warm with bread cubes. Yield: 4 cups.
Originally published as Zesty Corn Dip in Taste of Home February/March 2007, p59

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Reviews forZesty Corn Dip

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MY REVIEW
4RB User ID: 8351614 225444
Reviewed Apr. 26, 2015

"I used the lowest amount of spices and it was perfect. Everyone enjoyed and asked me for the recipe."

MY REVIEW
angelasandoval User ID: 2401339 93937
Reviewed Aug. 24, 2014

"Used frozen corn instead of canned and 1 t. of each cayenne and cumin. Also, stirred about 1 T. minced cilantro into dip after cooking. Served with tortilla chips. We loved it!"

MY REVIEW
christianna79 User ID: 4365936 93085
Reviewed Jun. 22, 2014

"I have made this dip for many parties and everyone always asks for the recipe! I use only one can of corn and substitute a can of beans (usually cannellini beans) for the second can of corn."

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