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Thursday, January 31, 2013

Chef Joy's Super Bowl Fire Roasted Mexican Corn Dip {recipe}

The email read: 

Hiya Happy Girl!  The Super Bowl is coming up next week and do I have a Dip! Dip! Dip! for you.

It’s salsa meets ooey-gooey-cheese dip and it’s hot!  And it’s got corn!  The middle of winter is the perfect time to use canned or frozen corn.  It will remind us of summer days as we watch the game.

Let’s dip into Super Bowl Happiness with Chef Joy’s Warm Mexican Corn Dip!

How did the tomato court the corn? 
He whispered sweet nothings into her ear. 

What did the corn say when he got complimented? 
Aww, shucks!

What did the baby corn say to the mommy corn?
Where's popcorn?

See you tomorrow!

-Chef Joy

And so the next day Chef Joy came by and in less than 5 minutes we made a dip worthy of serving at Super Bowl parties this weekend. I also served this earlier this week as an appetizer at our dinner party and instead of canned corn I used 1 bag of Fire Roasted corn (frozen, Trader Joe's) and it gave the dip an extra hit of fire. It scored big!

Here's how to make the easiest dip that will satisfy that need for warm, cozy, cheesy snacks. 

Warm Mexican Corn Dip {Recipe}
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup butter, softened
  • 2 (15.25 ounce) cans corn, drained (or 1 package of frozen corn)
  • 2 (14 ounce) cans diced tomatoes with green chile peppers (Chef Joy and I used RO*TEL brand)
Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour. 


Combine ingredients in a pot on a stovetop and cook on low-medium until all ingredients are combined. Stir often.

Serve warm with tortilla chips. 

Be prepared to make another batch. This goes fast!

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