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bsaxman said:I dont know if this is the one you are talking about, but it is the BEST corn dip I've ever had. My husband named it Crack Dip!
Crack Dip:
1 block of cream cheese
1 stick of butter
1 can of corn (drained)
1 can of mexican rotel (original, not hot or else it will burn your hairs off!)
Here is one like that:jrstephens said:I have lost mine. I know it had sour cream, mayo, cheese and mexicorn but I cannot remembe what else.
bsaxman said:Dont knock it till you try it!
My hubby had to force me to try it.... but oh boy... am I glad he did!
To make the Simple Corn Dip, you will need 2 cans of corn, 1 package of cream cheese, 1 cup of shredded cheddar cheese, 1 jalapeno pepper, 1/4 cup of diced red onion, and 1/4 cup of chopped fresh cilantro.
Yes, you can make this dip ahead of time. Simply prepare the dip according to the instructions and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the dip in the microwave or on the stovetop until heated through.
Yes, you can use frozen corn instead of canned. Just make sure to thaw and drain the corn before using it in the recipe.
If you prefer a spicier dip, you can add more jalapeno peppers or even a dash of hot sauce to the mixture. You can also leave the seeds in the jalapeno for an extra kick of heat.
This dip pairs well with tortilla chips, crackers, or fresh vegetables such as bell peppers, carrots, or celery. It can also be used as a topping for tacos, nachos, or baked potatoes.