Hot Corn Dip with Flamin' Hot Cheetos
Get ready for the most delicious hot corn dip that's perfect for any gathering! Creamy, cheesy and topped with Flamin' Hot Cheetos.
Servings: 8 people
Equipment
- 1 mixing bowl
- 1 baking dish
Ingredients
- 500 grams cream cheese room temperature
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups Monterey jack cheese shredded
- 1 341 mL can corn roasted
- 1/3 cup red onion chopped fine
- 1 lime juiced
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1½ tsp tajin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1½-2 cups flamin' hot Cheetos crushed
- fresh cilantro to garnish
- tortilla chips for serving
Instructions
- Preheat the oven: to 375 °F.
- Roast the corn: drain the corn then add it to a large frying pan set to medium/high heat. Roast the corn for 3-4 minutes, or until it begins to brown. Remove from the heat and set aside.Sammy's tip: Be sure not to overcook the corn, or you'll be left with tough kernels..
- Prepare your ingredients: chop the red onion and cilantro and set aside. Next, shred the monterey jack cheese and set aside.
- Mix: to a large mixing bowl combine the cream cheese, sour cream and mayonnaise. Using a large spoon or hand mixer, mix the ingredients until smooth.Next, add the shredded cheese, roasted corn, red onion, lime juice, all seasonings and mix until well combined.
- Bake: add the dip into a baking dish, spread evenly, cover with aluminum foil and bake for 15-20 minutes or until bubbling.
- Garnish: with crushed flamin' hot Cheetos and fresh cilantro.
- Serve: with tortilla chips.
Video
Nutrition
Calories: 266kcal | Carbohydrates: 4g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 271mg | Potassium: 92mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 247mg | Iron: 0.4mg
