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–+ servings
Corn dip in a cast iron skillet

Super Bowl Corn Dip

A warm, cheesy Super Bowl corn dip loaded with corn, tomatoes, chilies, creamy cheeses, and a splash of Apple Habanero Rib Candy. Baked until bubbly and golden, this crowd‑pleasing dip brings sweet heat and big game‑day flavor. Perfect with chips, crackers, or fresh veggies.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 3 cans corn (mixed varieties; at least one whole‑kernel yellow) Drained
  • 2 cans diced tomatoes
  • 1/4 cup diced green chilies
  • Juice of 1 lime or lemon
  • 1 cup finely chopped onion any kind
  • 1/2 cup apple peeled, chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño minced (adjust to taste)
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded cheese (any variety)
  • 1/2 cup jarred cheese dip Tostitos Nacho Cheese Dip is what we use
  • 1 pkg cream cheese (8-oz) softened
  • 1 cup mayonnaise or Miracle Whip
  • 1 cup sour cream (not low‑fat)
  • 1/4 cup Apple Habanero Rib Candy
  • dash Dash of garlic powder
  • dash Chipotle Seasoning for the top

Equipment

  • 1 Large mixing bowl
  • Medium mixing bowl
  • Spatula Large spoon
  • Hand mixer
  • 9"x13" casserole dish Cast Iron Skillet (seasoned so the cheese doesn't stick)
  • Oven
  • Can opener
  • Cutting board

Method
 

MIX-IN INGREDIENTS
    Add all ingredients listed for Bowl 1 into a large mixing bowl.
    1. 3 cans corn (mixed varieties; at least one whole‑kernel yellow)
    2. 2 cans diced tomatoes
    3. 1/4 cup diced green chilies
    4. Juice of 1 lime
    5. 1 cup finely chopped onion
    6. 1/2 cup apple
    7. 1/4 cup fresh cilantro
    8. 1 jalapeño
    9. 1 1/2 cups shredded cheddar cheese
    10. 1 cup shredded cheese
    Stir well to combine and set aside.
      CREAMY BASE
        In a medium mixing bowl, combine the cheese dip, cream cheese, mayonnaise, sour cream, Rib Candy, and garlic powder.
        1. 1/2 cup jarred cheese dip
        2. 1 pkg cream cheese (8-oz)
        3. 1 cup mayonnaise
        4. 1 cup sour cream (not low‑fat)
        5. 1/4 cup Apple Habanero Rib Candy
        6. dash Dash of garlic powder
        Beat with a hand mixer until smooth and creamy.
          COMBINE AND BAKE
            Preheat oven to 350°F. Grease a 9×13 casserole dish (avoid buttery spray).
              Pour the creamy mixture (Bowl 2) into the large bowl with the corn mixture (Bowl 1).
                Stir thoroughly until everything is fully combined.
                  Spoon into the prepared casserole dish or cast iron skillet.
                    Bake for 25 minutes, remove and stir, then bake an additional 20 minutes until lightly browned on top.
                      Let rest for 15 minutes before serving.
                        Add a dash of Texas Pepper Jelly Chipotle Seasoning and some fresh cilantro to top it off!
                          OPTIONAL COOKING METHOD
                            Add all ingredients directly into the crockpot.
                              Stir well.
                                Cook on LOW for 6–8 hours until hot and bubbly.

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