Cheesy Corn Dip

Cheesy Corn Dip

Nutrition Facts

Serving Size
Amount Per Serving
Calories 130
% Daily Value
Total Fat 10g
Saturated Fat 4.5g
Cholesterol 20mg
Sodium 370mg
Total Carbohydrate 6mg
Dietary Fiber 1g
Protein 4g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

40 min.

Serving & Size

1/4 cup (60 mL)

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Inspired by the popular Mexican street corn snack, “elote,” this warm and cheesy dip is a perfect sharing appetizer packed with heat and flavour. Serve with tortilla chips.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
vegetable oil 45 mL 3 tbsp
diced onion 500 mL 2 cups
minced jalapeño peppers 60 mL 1/4 cup
minced garlic 30 mL 2 tbsp
Campbell’s Signature Golden Broccoli and Cheese Condensed Soup
2 L
8 cups

A rich soup made with chunks of broccoli, fresh cream and a smooth blend of velvety cheese.

milk 500 mL 2 cups
cream cheese, softened 500 g 1 lb
shredded Tex-Mex cheese 500 mL 2 cups
cooked corn kernels 375 mL 1 1/2 cups
lime juice 75 mL 1/3 cup
chopped green onion, divided 125 mL 1/2 cup
chopped fresh cilantro, divided 125 mL 1/2 cup
chili powder 30 mL 2 tbsp
smoked paprika 10 mL 2 tsp
ground cumin 5 mL 1 tsp
salt 1 mL 1/4 tsp
1. Heat oil in large skillet or saucepan set over medium heat; sauté onion, jalapeño and garlic for about 5 minutes or until tender and fragrant. Stir in soup and milk; simmer for 8 to 10 minutes or until slightly thickened and heated through.
2. Stir together the soup mixture, cream cheese, Tex-Mex cheese, corn kernels, lime juice, 1/4 cup (60 mL/0.5 oz) green onion, 1/4 cup (60 mL/0.5 oz) cilantro, chili powder, paprika, cumin and salt until well combined.
3. Preheat oven to 375°F (190°C). Divide mixture among twelve 1 cup (250 mL/8 oz) ovenproof baking dishes. Bake for 22 to 25 minutes or until golden and bubbly at edges. Sprinkle with 1 tsp (5 mL/0.1 oz) each green onion and cilantro.

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