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Lea Dixon
Lea Dixon
Lea Dixon

The White Table Blog

Hot Corn Dip with Air Fryer Chili-Lime Tortilla Chips!

Growing up my favorite vegetable was corn. Come to find out corn is not a vegetable! DANGIT!! I thought I was being super healthy there for a hot minute! My love of corn has not ceased though and recently a similar version of this dip came across my Pinterest feed and I knew it would be the perfect satisfying appetizer for watching the big game!

Looking to elevate your Super Bowl spread to legendary status? Look no further than this mouthwatering Hot Corn Dip with Air Fryer Chili-Lime Tortilla Chips!


Packed with creamy goodness, smoky cheeses, and just the right amount of kick from pickled jalapeños, this dip is a touchdown in flavor. Imagine the excitement as your guests dive into a bubbling hot dish of cheesy perfection, scooping up every last bit with crispy homemade tortilla chips dusted with zesty chili-lime seasoning.


Whether you're cheering for your favorite team or simply indulging in the ultimate game-day feast, this irresistible dip is guaranteed to steal the show and have everyone cheering for more. Get ready to score big with this crowd-pleasing favorite that's sure to become the MVP of your Super Bowl party!


Hot Corn Dip with Air Fryer Chili-Lime Tortilla Chips

(feeds 8+)


Hot Corn Dip Ingredients:

12 oz sweet corn (canned)

1 package (8 oz) cream cheese, softened

1/4 cup grated Parmesan cheese

2 tablespoons mayonnaise

1 tablespoon sour cream

4 oz smoked Gouda cheese, shredded

2 oz Muenster cheese, shredded

10+ pickled jalapeños (adjust according to spice preference), chopped

1/4 cup salsa verde

1 teaspoon chopped garlic

Salt and pepper to taste


Chili-Lime Tortilla Chips Ingredients:

6 medium flour tortillas

Drizzle of olive oil

Chili-lime seasoning (for sprinkling)



Instructions:


Preheat your oven to 375°F (190°C).


Prepare the Dip:

In a mixing bowl, combine the sweet corn, softened cream cheese, grated Parmesan cheese, mayonnaise, sour cream, shredded smoked Gouda, shredded Muenster cheese, chopped pickled jalapeños, salsa verde, chopped garlic, salt, and pepper. Mix until well combined.


Bake the Dip:

Transfer the mixture to an oven-safe baking dish.

Bake in the preheated oven for about 20 minutes or until the top cheese is melty and bubbly.


Prepare the Chips:

While the dip is baking, prepare the tortilla chips.

  1. Brush both sides of each tortilla lightly with olive oil.

  2. Cut the tortillas into triangles using a pizza cutter or a sharp knife.

  3. Place the tortilla triangles in a single layer in the air fryer basket.

  4. Air fry at 400°F (200°C) for 10-12 minutes, or until the chips are golden and crispy.

  5. Once done, remove the chips from the air fryer and immediately sprinkle them with chili-lime seasoning.


Serve:

Once the dip is ready, remove it from the oven. Serve alongside the chili-lime tortilla chips, crackers, bread, veggies, pretzels, or even cornbread!




Chcck out the IG Reel for this Hot Corn Dip and share with you friends! Enjoy!

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