Hot Corn Dip

Another corn recipe from the Iowa girl!

Every year our friends have a 4th of July Party at their house. This year unfortunately it was too hot to have everyone over so just a few of us got together to hang out. It was still a really fun day even though it was more low key. All of our friends within the last year had babies so it is always fun to see them as they are growing up. It was especially cool to see the really young ones get into the fireworks. I couldn't believe how mesmerized some of the babies were. Streamwood, where we went to watch the fireworks, have some of the best firework shows I have ever seen, so I can see why the kids enjoy it so much!


I was asked to bring an appetizer this year, so I decided to bring Corn dip. When deciding to make something for a party I,  a. always bring something I know that I will like because of my whole onion thing.....and b. like to make something that stays good if it gets set out for awhile. I am a big dip person so I will usually bring a dip if I am making an appetizer.

I have a weird thing with using canned vegetables so any recipe that calls for canned I just thaw out frozen vegetables, which is what I did with this recipe. But if you prefer canned that works as well. The last few times I have made this recipe everyone always says how much they like it. It is great with tortilla chips and who doesn't like corn?!?!

Hot Corn Dip
Adapted from Allrecipes

Ingredients:

1 16oz bag frozen yellow corn, thawed
1 16oz bag frozen white corn, thawed
1 14.5oz can diced tomatoes, drained
1 8oz package cream cheese, slightly melted
1 1/2 tablespoons chili powder
1 tsp garlic salt
1 cup shredded cheddar cheese

Preheat oven to 350 degrees.

In a medium baking dish combine all ingredients and stir until well blended.

Bake for 30 minutes until hot and bubbly.

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