Cowgirl Corn Dip
Cowgirl Corn Dip is a hearty, flavorful crowd-pleaser that brings together sweet corn, creamy cheese, and a touch of smoky spice. Perfect for game days, potlucks, or casual get-togethers, this dip pairs wonderfully with chips, crackers, or fresh veggies.
What you'll need:
8 oz block cream cheese, softened
1/3 cup mayo
8 oz sour cream
juice from half a lime
1 1/2 tsp paprika
1 tsp ground cumin
2 cup frozen corn; or 2 cans of canned corn, drained
4 oz can diced green chilies, drained
6-8 slices bacon, cooked and chopped
8 oz cheddar cheese block, shredded
2 scallions, thinly sliced
1/4 cup bread crumbs + 1 Tbl butter for topping *optional
pinch of salt
Tortilla chips, for serving
How to make it:
Cook the bacon at 425° F on a parchment paper lined baking sheet for 20 mins or until crispy, starting from a cold oven.
While that's cooking, mix together the cream cheese, mayo and sour cream in a medium sized bowl. Add in the spices and mix well.
Hand shred your cheeses - this is important for proper melting. Pre-shredded cheese has different preservatives in it and will prohibit appropriate melting.
Mix in the shredded cheese, then add the green chilies, scallions, corn and the lime juice; gently combine.
Chop the bacon into bits and mix in together one more time.
Pour the dip into a baking dish, or a 10" cast iron pan.
Melt 1 tablespoon butter in a small bowl, then add the breadcrumbs and a pinch of salt; mix until they're all coated. Sprinkle in an even layer on top of the dip. You can skip this step, but you probably won’t want to. { insert wiping drool from mouth }
Bake at 375° for 20-25 mins. Broil on LO for 2-3 minutes to finish and add an extra crispy top.
Serve with chips and enjoy!