Roasted Corn Cheese Dip

Roasted Corn Cheese Dip

3 Reviews
From: EatingWell Magazine, July/August 2012

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3 cups corn kernels (see Tip)
  • 8 ounces shredded sharp Cheddar cheese (2 cups)
  • 8 ounces reduced-fat cream cheese (Neufchâtel), cut into small pieces
  • 1/8 teaspoon cayenne or chili powder

Preparation

  • Active

  • Ready In

  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.
  • How to Remove Corn Kernels Stand an ear on its stem end and slice the kernels off with a sharp knife. To extract the corn “milk” and get more flavor for sauces, soups or puddings, add another step to the process: After cutting the kernels off, press the dull side of the knife down the length of the ear to push out the rest of the corn and its milk. Yield: You'll get about 1 cup fresh kernels from one large ear of corn.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 156 calories; 11 g fat(6 g sat); 1 g fiber; 8 g carbohydrates; 7 g protein; 23 mcg folate; 33 mg cholesterol; 3 g sugars; 0 g added sugars; 422 IU vitamin A; 2 mg vitamin C; 150 mg calcium; 0 mg iron; 190 mg sodium; 141 mg potassium
  • Nutrition Bonus: Calcium (16% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 1 high-fat meat

Reviews 3

August 14, 2012
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By: EatingWell User
Crowd Pleaser! I don't own a cast iron skillet, so I borrowed one from my neighbor. My guests raved over the Roasted Corn Cheese Dip. When I returned the skillet to my neighbor, I made sure to share the recipe! Pros: Easy to Prepare
August 08, 2012
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By: Victoria
Different and delicious! I've made this twice. The first time followed the recipe exactly. The second time, I added fresh tarragon just before putting it the oven and WOW! ( I left out the called for seasoning) Paired it with a Chardonnay and a loaf of crusty French bread torn in pieces. Was an impressive appetizer for a girls night. Pros: Easy to make
July 19, 2012
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By: EatingWell User
Delicious and Different This really was delicious. We made this over a campfire using canned corn, and it was spectacular. A delicious change from other dips. We ate it with tortilla chips and scraped the pan clean. For the chili powder we used Ancho Chili Powder and it was perfect. This is a keeper recipe, although it did need a hit of salt at the end. Pros: Very easy to put together Cons: Needs a hit of salt