I am not sure which of the above words can me most excited, but man what a combo! It is taking all of my willpower to write this recipe instead of running and making another batch. The magic of this Hot Cajun Corn Dip is that you probably have all the ingredients anyway! On these chilly winter days this dip totally hits the spot.
We are slowly returning to a version of normal, a world where a few friends getting together for a cozy evening feels like a special kind of magic. A quick Hot Cajun Corn Dip and a whole lot of gratitude is just the perfect thing for those evenings.
Looking for other recipes that mix it up?
If you like these flavours then you've got to check out my
- Cilantro Lime Chicken Pasta - this is 100% the pasta dish I make the MOST
- Spicy Chicken Enchiladas - I could live on these.
- Fajita Pasta - packs a punch!
Four Steps to making the Hot Cajun Corn Dip
1.) Saute your onion, peppers, jalapenos and some diced garlic
2.) Season - I use McCormicks Cajun
3.) Stir in cream cheese and sour cream, little milk
4.) Dish it up, scatter over cheese and broil.
I like it best with tortilla chips, but it would work with good old ritz crackers too!
Hot Cajun Corn Dip
Ingredients
- 2 tbsp olive oil
- ½ onion diced
- ½ red pepper diced
- ½ green pepper diced
- 1 jalapeno diced
- 2 cloves garlic minced
- 2 tbsp Cajun Seasoning
- 1 tsp Chilli Powder
- 2 blocks Cream Cheese
- ½ Cup sour cream
- 3 tbsp Milk
- 2 12 oz cans Corn
- ¾-1 cup Cheese
Instructions
- Preheat an oven to 425F
- Saute all the veggies in oil for a few minutes until slightly softened
- Season with the spices
- Stir in cream cheese (easier if you cut it up first) and sour cream
- Stir in the milk to loosen it up, and then corn and adjust seasoning
- Scatter the cheese over top (feel free to use more, I don't judge)
- Bake for 5-6 minutes until hot and bubbly and irresistibly golden
Amelie Quezada says
This is absolutely delicious! However, why do you call it Cajun? Because of the Cajun seasoning? Cajun is a culture. I live in Southeastern Louisiana and Cajuns aren't known for eating corn unless it's in maque choux. You can't call it Cajun just because it has a seasoning with the name "Cajun" on it. It's kind of a slap in the face to that culture. That would be like me calling anything I make Thai food because it has Thai seasoning in it. Or calling anything Indian food because it has curry in it. Our traditions and methods of cooking down here are sacred and it's not cool to misrepresent us. We don't use a lot of jalapenos down here and if we cook anything like this it would have the holy trinity (celery, bell pepper, onion) in it. And that's also not present. I come from an old New Orleans Creole family but I have a lot of Cajun friends and this is completely disrespectful. They don't eat corn dip!
Sarah Mir says
Hey Amelie! First of all, my apologies for the delay in response, I was traveling and with spotty internet. Your comment has truly given me a pause because I didn't question the naming at the time and just tied it to the Cajun seasoning. It was not my intention to offend at all, but I do see how it's time for a renaming! Would you think it's ok if I changed it to Spicy Corn Dip with Cajun Seasoning?
Feryal says
Have made this multiple times and it gets completely finished every single time!!!! No left overs 🙂 fantastic recipe
Sarah Mir says
So very glad that it's been such a hit!
Carter Ann says
Hi Sarah! I was thinking of making this for a potluck at work. Wondering how it would do in a crockpot so it stays warm all day. Any thoughts or suggestions?! Maybe I should make it ahead the night before. Thank you!
Sarah Mir says
Hi Carter! It should work well for that! The only thing I'd do is thin it out a little but to prevent any unwanted congealing (worst word ever, I know!)
cindy says
How much sour cream? Not listed in ingredients!
Sarah Mir says
Half a cup! I am so sorry about that!