Not only is this Cajun Corn Dip great for parties (hello, tailgate season!) but you’ll want to add it to your weekly taco night too. It’s creamy, delicious and has just enough spice to cut through and warm your taste buds.
What You’ll Need
- Corn; fresh, canned or frozen
- Jalapeno
- Cream cheese
- Vegetable broth
- Spices: onion powder, paprika, garlic powder, ground black pepper, salt, cayenne pepper, thyme, and oregano
- Butter, unsalted
How To Make It
Start by dicing the jalapeño into small pieces. Add the corn and jalapeño to a skillet over medium heat. Allow to cook until fragrant or about 3 to 5 minutes.
Then add the vegetable broth and allow to simmer together without a lid until most of the broth has evaporated. Stir in the spices and remember not to pour or open your spice containers over the skillet. The steam will ruin the spices! Stir in the cream cheese and enjoy warm!
Optional Nutrition Boosts
There are lots of ways to boost the nutritional values depending on what you’re looking to add.
- Nutritional yeast
- Hemp hearts
- Flax meal
- Liquid aminos
Suggested Food Pairings
Chips and dip is a classic pairing! Try a new chip such as a black bean or chili lime flavored chip. It can be added to nachos served with ground beef, ground Turkey or grilled chicken. It’s also delicious over shrimp and eaten like a shrimp taco.
Is Corn Nutritious?
Yes, as a dietitian I say with confidence that corn is nutritious. The narrative that goes around is that corn has no nutritional value and that couldn’t be further from the truth.
It’s naturally low in sodium, provides between 2-3 grams of fiber per serving and 2-3 grams of protein per serving. It’s a source of potassium, vitamin c and magnesium as well. All of these nutrients provide purpose in the body.
How Long Does It Keep?
A dip like this one won’t last much pst the party or dinner you serve it at! If there happen to be leftovers, keep them in an air tight container in the fridge for five to seven days.
Can You Freeze It?
You’ll never have leftovers of this one! On the off chance you do, yes you can freeze it in an air tight container for up to up to two months to maintain the best quality.
Recipes You’ll Love
Cajun Corn Dip
Ingredients
- 2 cups corn unsalted canned, frozen or fresh
- 1 tbsp unsalted butter
- ¼ cup low-sodium vegetable broth
- 4 oz cream cheese
- 1 jalapeno, minced
- ½ salt
- ½ paprika
- ½ garlic powder
- ½ ground black pepper
- ½ onion powder
- ½ oregano
- ½ ground thyme
- ¼ cayenne pepper
Instructions
- Deseed and mince jalapeno.
- Add butter to a skillet over medium heat and allow to melt.
- Add corn and jalepeno to skillet and saute for 5 minutes.
- Pour broth into skillet, bring to a boil, reduce to a simmer to cook off most of the liquid
- Add cream cheese and spices, stir to combine.
- Remove from heat and enjoy warm
Notes
- Using whipped cream cheese works well as it mixes in faster
- Try this warm with chips or serve it over tacos
Nutrition
Pin now, cook later!
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