Summer is the time to have recipes like this dip on hand for snacking when it’s too hot to cook or to throw together for cookouts.
This Mexican Corn Dip recipe is made with cream cheese, green chiles, chunky tomatoes and a perfect blend of spices. Serve with tortilla chips, buttery crackers or vegetable spears.
There are many different recipes for corn dip out there, but this one is my favorite. It’s so easy to make because it’s a hot dip that can be made right in the microwave in less than 5 minutes. Great for parties or just to snack on while watching a movie and drinking a cold craft beer.
Speaking of cold craft beer, did you know blonde ales like this Oval Beach Blonde Ale from Saugatuck Brewing Co. pair perfectly with almost every dish and are great for enjoying in the warm weather? Since blondes come in a variety of flavor profiles, you can easily find one that fits your taste.
For more satisfying food and beer pairings visit

Mexican Corn Dip
Makes 12 servingss

2 8-ounce packages cream cheese
11 ounces sweet corn, drained
4 ounces green chiles, drained
½ cup cherry tomatoes chopped into quarters
4 ounces shredded Mexican blend cheese
¼ tsp cumin
¼ tsp black pepper
¼ tsp salt
½ tsp chili powder
½ tsp garlic powder

In a microwave-proof dish add the two blocks of cream cheese.
Put the dish into the microwave and cook for 2 minutes. This will soften the cream cheese and make it easier to stir.
Remove the dish with a towel then add the rest of the ingredients: spices, corn, diced green chiles, chopped tomatoes, and shredded cheese.
Stir the ingredients together.
Put the dish back into the microwave and cook for an additional 3 minutes.
Use a towel to remove it again and then stir one final time.
Serve with crackers, tortilla chips, or even vegetables. Enjoy!

Photography submitted