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20 minute dinner recipes

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Roasted Corn Cheese Dip


From EatingWell:  July/August 2012

Inspired by queso fundido—melted Mexican cheese dip—this corn and warm Cheddar cheese dip is great with toasted baguette.

3 cups for 12 servings | Active Time: 15 minutes | Total Time: 35 minutes



  1. Preheat oven to 375°F.
  2. Coat a medium (10-inch) cast-iron skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until mostly golden brown, 5 to 7 minutes. (Corn kernels may “pop” as they brown.) Remove from heat; stir in Cheddar and cream cheese. Transfer to the oven.
  3. Bake until golden and bubbling, 18 to 20 minutes. Sprinkle the cheese dip with cayenne (or chili powder) and serve.


Per 1/4-cup serving : 155 Calories; 11 g Fat; 7 g Sat; 3 g Mono; 34 mg Cholesterol; 8 g Carbohydrates; 8 g Protein; 1 g Fiber; 186 mg Sodium; 146 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 high-fat meat

Tips & Notes