Hi Friends! Man, it has sure been awhile since I’ve posted. Life here feels so crazy lately. Is it just me, or is everyone feeling that? The past year we’ve been the generals for our new home we’re building (fun, but crazy), my husband started a new job, balancing family life with 5 kiddos and running this biz. Phew! It makes me tired. Although crazy, I sure love every minute of our busy life. And I couldn’t be more grateful for each of you and your support of us these past 10 years. Deals to Meals has been around for so long and that is because of each of you. I truly love each of you so much and appreciate you spreading the word about what we do. After all these years, I still love what I do and couldn’t be happier to help each of you in a small way.

I’m excited to be jumping back into blogging. Sharing new recipes with you is a highlight of my job and this recipe will not disappoint. I watched The Pioneer Woman make this dip at the beginning of the year on the Food Network and I knew this was going to become a new family favorite. I’m not kidding, I have made this dip so many times since that day and people rave about it every time I make it! This is a crowd pleaser for sure. I tweaked her recipe a little and added some more flavor, but other than that, it’s plain perfection. Whether it’s for a simple vegetarian meal, a snack, a side dish or an appetizer, you are going to LOVE this recipe! Not to mention, most of the ingredients are all on sale this week, so login to Deals to Meals before you head out shopping and save some money.

Print Recipe

Creamy Mexican Corn Salsa Dip

Deliciously creamy, spicy and flavorful dip that makes for an amazing side dish, appetizer or vegetarian meal. 
Course: Appetizer
Cuisine: Mexican
Keyword: Appetizer, Side Dish, Mexican, Snacks
Author: Shandra

Ingredients

  • 1 lb. frozen corn, thawed
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, diced
  • 4 oz. can diced green chilies
  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Juice 1 lime
  • 1/2 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. cumin powder
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 1/2-2 cups shredded colby jack cheese
  • 1/4 cup cilantro, chopped
  • 1 bag tortilla chips

Instructions

  • Dice the onion, bell peppers, jalapeno into small diced pieces. Heat a saute pan to medium-high heat. Add a drizzle of olive oil or a piece of butter. Heat it until hot and then add the onions and saute until tender. Turn down the heat and add the peppers. Add the frozen corn and continue to cook until the corn is softened. Add all of the seasonings to the vegetables and saute. Add the hot vegetables into a bowl and then add the cream cheese, mayonnaise, sour cream and diced green chilies. Mix it all together until combined. Add the shredded cheese. Spray a 9×13 pan and pour the mixture into it and spread out flat. Bake at 400 degrees until the mixture is hot and bubbly. Serve the dip with chopped cilantro on top for garnish. Serve with chips or vegetables.