This dip is one of my go to recipes! I love making it as an appetizer and serving it with chips OR as a side dish with any sort of Mexican main dish. Last week my family made taco bowls and I made this creamy corn dip as a side and we used it as a topping!

Here is what you will need:

1 bell pepper

1/2 red onion

1 cup corn, drained

1 tbsp olive oil

1 tsp taco seasoning

2 tbsp diced green chilis (I used mild)

2 tbsp cream cheese

Splash of half & half

1/2 cup shredded cheese

1-2 green onions

1 handful chopped cilantro

1 jalapeño

Here is how you make it:

Preheat oven to 400 degrees F. Chop up one bell pepper and 1/2 red onion into small pieces.

Bring frying pan to medium heat and add in olive oil to coat the bottom of the pan. Add in pepper, onion and let cook for about 5 minutes or until they are a bit softer. Then add in your can of corn, taco seasoning and green chilis and cook for another 2-3 minutes. Then transfer your veggies to a baking dish and add in your cream cheese, milk or cream, and about 1/4 cup of the shredded cheese. Mix it all together and then top with the remaining shredded cheese so that you get a nice crispy top! Put in the oven for about 10 minutes or until the cheese on top starts to brown (don’t worry you can’t mess this up because everything is already cooked, we’re just heating things up!) When you take the dip out of the oven, feel free to top with cilantro, green onion and jalepeno, if you like a little kick! Hope you enjoy!