This Drunken Southwest Corn Dip is a creamy, cheesy appetizer made with cream cheese, pepper jack, Southwest corn, and a splash of beer, then baked until bubbly. The combination of Tajín, Cajun seasoning, and fresh cilantro gives it bold Southwest flavor perfect for serving with tortilla chips.
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Preheat your oven to 350°F (175°C).
In a baking dish, combine the cubed cream cheese, cubed pepper jack cheese, sour cream, and mayonnaise.
Add the drained Southwest corn to the dish.
Sprinkle in the taco seasoning, Tajín, Cajun seasoning, Cotija cheese, and chopped fresh cilantro.
Pour in about half a can of beer to help with creaminess.
Place the dish in the preheated oven and bake for 20-30 minutes.
Stir the dip every 10 minutes to help all the cheeses melt and combine smoothly.
Once the dip is hot, melted, and bubbly, remove it from the oven.
Garnish with a little extra Tajín if desired and serve warm with your favorite tortilla chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 325°F oven or microwave until warmed through, stirring occasionally.
Baking dish
Yes, assemble the dip in the baking dish up to 24 hours ahead without the beer. Add the beer just before baking so the flavors stay fresh.
Light beer is recommended as it adds creaminess without overwhelming the other flavors. Lager or pilsner also work well.
Transfer the baked dip to a slow cooker on low heat or keep it in a warm 200°F oven to maintain temperature throughout your gathering.
Monterey Jack with jalapeños, sharp cheddar, or Oaxaca cheese will work. Pepper jack adds heat; milder cheeses will reduce spice.
Yes, thaw and drain frozen Southwest corn blend first to prevent excess moisture in the dip.
