Six Layer Corn Dip Hot & Creamy
Six Layer Corn Dip is the perfect mashup of Mexican Street Corn and Seven Layer Dip! Crowd pleasing and fast, this appetizer is ready to eat in under 30 minutes~
I’m not going to say my people are picky, per se, but… my people are picky. As you might know if you’ve ever spent any time on this site, we all adore Mexican food in it’s many variations. Usually, I dodge around the things they won’t eat, and either skip them or make them individual add-ons.
Seven Layer Dip is a problem. One of the boysies will eat guacamole, but all the other ones think it’s a particularly vile green substance. Chunks of anything are an issue too. (Check out my super smooth Meatloaf Meatballs and/or Cracked Pepper Meatloaf if you don’t believe me.) Chunks of tomatoes, even in salsa, are catastrophic.
Six Layer Corn Dip doesn’t have either!
We do love ourselves some Mexican Street Corn Casserole. This dip has a pared down version of that as the topper. And it’s crazy good.
Start by warming up a brick (block?) of cream cheese in an oven safe casserole. (Affiliate links follow – see disclaimer for details.) Mine is this plain white casserole, but how cute is this one:
Spray the casserole with cooking spray. Plop the cream cheese into the casserole, and warm it for 45 seconds to a minute on high in the microwave.
Then, using an offset spatula, spread the cream cheese evenly over the bottom of the dish.
Spread your favorite refried beans next.
Add on your favorite taco sauce.
Shredded cheddar comes next.
It’s time to mix up the corn, mayo and spices. Sorry – you’ll need to dirty another bowl.
Add the corn mixture to the casserole, and spread on the Queso Fresco.
Bake for 20 to 25 minutes until hot and bubbly. That’s a beautiful, tasty dip!
Six Layer Corn Dip
Ingredients
- 1 brick Cream Cheese (8 ounces)
- 12.5 ounce can Refried Beans
- 3.5 ounces Taco Sauce
- 4 ounces Cheddar Cheese (shredded)
- 15.25 can Corn
- 1/2 cup Mayonnaise
- 2 tsp Chili Powder
- 1 tsp Garlic Powder
- 3 ounces Queso Fresco
Instructions
- Preheat oven to 425 degrees F. Spray a 2 quart casserole with cooking spray.
- Put the cream cheese in the casserole dish, and microwave for 45 seconds to a minute on high, until spreadable. Spread evenly across dish.
- Mix up refried beans and spread evenly over cream cheese.
- Spread taco sauce on top of beans.
- Spread shredded cheddar cheese across taco sauce.
- Drain corn well, and mix with mayo, chili powder and garlic powder.
- Top cheese with corn mixture.
- Top corn mixture with Queso Fresco. Bake casserole for 20 to 25 minutes, until cheese is slightly brown, and the dip is hot and bubbling.
- Serve dip immediately with corn chips or crackers.
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