Warm Mexican Corn Dip

Rating: 4.46 stars
28 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is a delicious, easy, and creamy corn dip. You can adjust the spicy level according to the type of tomatoes with green chile peppers you buy. Serve with tortilla chips.

By Jamie Beth
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
137.7 calories; 2.1 g protein; 6.2 g carbohydrates; 35 mg cholesterol; 272.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Arika L. Thomas
Rating: 4 stars
12/28/2009
really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper! Read More
Helpful
(33)

Most helpful critical review

BEDRESTMOM
Rating: 3 stars
12/10/2011
This dip is quite good but the fat count is just off the charts...2 sticks of butter! Yikes! Here's what I do: I used just 1/2 stick of butter (unsalted ) and I also use the lower fat cream cheese (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit to chop up the tomatoes and give more consistency to the tomatoes when they are in the dip. I use frozen corn as other do. I just zap it in the micro for about a minute or two. If you can't find white corn yellow frozen corn works fine. Read More
Helpful
(25)
28 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Arika L. Thomas
Rating: 4 stars
12/28/2009
really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper! Read More
Helpful
(33)
Arika L. Thomas
Rating: 4 stars
12/28/2009
really tasty! I only give it 4 stars because I modified it a bit. I used frozen mexican corn with blackbeans and added a little chili seasoning. It was aweswome! I did have to heat it longer and hotter than the recipe called for but it all came together in the end. a definite keeper! Read More
Helpful
(33)
BEDRESTMOM
Rating: 3 stars
12/10/2011
This dip is quite good but the fat count is just off the charts...2 sticks of butter! Yikes! Here's what I do: I used just 1/2 stick of butter (unsalted ) and I also use the lower fat cream cheese (Neufchatel.) I also put the canned tomatoes into the food processor and pulse it a bit to chop up the tomatoes and give more consistency to the tomatoes when they are in the dip. I use frozen corn as other do. I just zap it in the micro for about a minute or two. If you can't find white corn yellow frozen corn works fine. Read More
Helpful
(25)
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amandak23k
Rating: 4 stars
05/17/2010
Made on the stovetop because I didn't have an hour to wait for it to cook in the slow cooker. This is good but would be better with some spice added to it like sliced pickled jalapenos. I added some onion to it and topped it with sliced jalapenos. Great dip I used it as a side dish for nachos and tacos. Read More
Helpful
(20)
Clara
Rating: 5 stars
03/07/2011
This dip was a" big hit" at my church's World Day of Prayer luncheon!!!! I really like it too!! Read More
Helpful
(7)
littledoni
Rating: 5 stars
11/10/2011
looks aweful but is sooo good Read More
Helpful
(7)
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hwiedenfeld
Rating: 5 stars
05/22/2011
This was great. I served it at a BBQ and the crock was completely clean by the end of the night. Read More
Helpful
(5)
Stacy
Rating: 5 stars
10/20/2012
Very tasty! I used half the butter and added a few dashes of cayenne as we thought it needed more heat. Next time I will drain the Rotel as it is a bit runny. We really liked the texture the corn added. Not what you usually find in a dip. Will for sure make again and again! Read More
Helpful
(2)
maggie
Rating: 5 stars
01/27/2016
Loved it with my changes. I've made this LOTS of times and always get asked for my recipe. First of all I completely eliminate the butter. You don't need it! Partially drain the rotel use just regular corn (usually use bag of frozen just because that's what I have on hand) and MOST IMPORTANT - add chopped pickled jalapeños. Usually at least a half of a cup but easy to make hotter or milder. Delicious!!! Read More
Helpful
(2)
shaeflowers
Rating: 5 stars
12/01/2012
This is a simple and delish recipe for all occasions! Read More
Helpful
(1)
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