Creamy Southwestern Corn Dip Recipe

Creamy Southwestern Corn Dip Recipe

  • 1/4 cup butter
  • 2 (11 ounce) cans shoepeg corn, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®)
  • 1 (8 ounce) package cream cheese
  • 1/4 teaspoon ground cumin, or to taste
  1. Melt butter in a large saucepan over medium heat. Stir corn, diced tomatoes with green chile peppers, and cream cheese into the melted butter until smooth; season with cumin. Cook until hot, about 5 minutes.