Skillet Corn Dip
Skillet corn dip is made with sweet corn, cream cheese, Monterey Jack cheese, and Cajun seasoning for an easy, creamy 5-minute appetizer.
Servings: 4 servings
Ingredients
- 1 tablespoon butter
- 2 15-ounce cans sweet corn, drained
- 1/2 cup half and half
- 2 ounces cream cheese softened and diced
- 1 teaspoon Cajun seasoning
- 5 ounces shredded Monterey Jack cheese about 1.25 cups
- 1/4 cup diced pickled jalapeños optional
- Tortilla chips for serving
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the drained corn and sauté for 2 minutes, stirring occasionally.
- Pour in the half and half and add the softened cream cheese, reduce heat to low.
- Simmer for a few minutes, stirring occasionally, until the cream cheese is melty and the half-and-half is gently bubbling and reducing.
- Sprinkle over the cajun seasoning.
- Add the Monterey Jack cheese and optional pickled jalapeños.
- Stir continuously until the cheese is completely melted and incorporated into the dip.
- Transfer to a serving bowl and serve immediately with tortilla chips.
Notes
Drain the corn thoroughly - Too much liquid can make the dip thinner than intended.
Use frozen/thawed or fresh corn instead - it will need to cook about 5-7 minutes in the butter before continuing with the recipe.
Use softened cream cheese - It melts much more smoothly into the sauce.
Best served warm - The texture is creamiest immediately after making it.