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Chili-Cheese Corn Dip

Source of Recipe

live journal


Recipe Introduction

When using for camping, it is best to just throw all the ingredients in a large zip lock bag before you leave home. Keep the bag in your cooler until you are ready to cook it. When you get ready to make it, just put into a large saucepan or in a large cast iron skillet and cook over a coleman stove. Or even over a fire if you have a good grate to hold the pan.

List of Ingredients

4 cups frozen corn
1 cup grated cheddar cheese (Velveeta-type melts the smoothest)
1 8 oz. package of cream cheese, room temp.
1 7 oz. can diced green chilies
2 t. chili powder
2 t. ground cumin


Recipe

Place all the ingredients into a skillet, or whatever container you may have packed; over medium heat; AND STIR CONSTANTLY TO AVOID BURNING. Heat until melted and bubbling.
If you want to make this at home: preheat oven to 350 degrees F. Butter 1 1/2 quart baking dish or cast-iron skillet. Mix all ingredients in a large bowl until well combined. Transfer to prepared dish. Bake until bubbling; about thirty minutes. (Mircowaving doesn’t seem to work well.)