Spicy Corn
A creamy, spicy corn dip with green chilies and a crunchy tortilla chip topping, perfect for parties, gatherings, or game day snacking with bold flavors and cheesy goodness.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Drain the shoepeg corn and set aside.
- In a saucepan over low heat, combine cream cheese, butter, milk, and seasoned salt. Heat slowly, stirring to prevent sticking.
- Add the drained corn and chopped green chili peppers to the saucepan and stir until well combined and heated through.
- Pour the mixture into a buttered baking dish.
- Top with crushed tortilla chips.
- Bake in the preheated oven for 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or using a cornbread substitute instead of tortilla chips for a different crunch. If you want extra spice, add more chopped green chili peppers or a pinch of cayenne pepper. Adjust the seasoned salt according to your taste preference, especially if you're using salted butter.
Serving Suggestions
Serve this Spicy Corn as a side dish for grilled meats or as a dip at your next gathering. Pair it with fresh salsa and guacamole for a delightful appetizer spread. It also complements Mexican-inspired dishes beautifully, making it a great addition to taco night or alongside a hearty salad.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the corn mixture in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until warmed through, about 15-20 minutes. This helps retain moisture and ensures even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Corn contains roughly 346 calories, with 10g protein, 82g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (243% of the Daily Value) and vitamin C (76% of the Daily Value), and a good source of protein and iron. It also contributes 68g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn instead of canned. Just make sure to thaw and drain it before adding to the mixture. This can enhance the freshness of the dish and works well in vegetarian recipes.
How can I make this dish spicier?
To elevate the spiciness, consider adding diced jalapeños or a few dashes of hot sauce to the mixture. You can also sprinkle some chili powder on top before baking to add an extra kick.
Is there a vegetarian alternative for cream cheese?
Yes, you can substitute cream cheese with a plant-based cream cheese or a cashew cream for a dairy-free version. This keeps the dish creamy while making it suitable for those following vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).