Preheat the oven
Begin by preheating your oven to 350°F (175°C). This will help melt the cheese and allow all the flavors to meld together perfectly while baking.
Mix the ingredients
In a medium-sized mixing bowl, combine the creamed corn, diced green chiles, Rotel tomatoes and green chiles, and shredded cheddar cheese. Stir everything together until well mixed. The creamed corn provides a rich, sweet base, while the Rotel tomatoes and green chiles add a mild heat that balances out the dip beautifully.
Prepare the baking dish
Transfer the mixture into an oven-safe dish, such as an 8×8-inch baking dish. Spread the dip evenly in the dish to ensure that it bakes consistently. For an extra cheesy top, feel free to sprinkle a little more shredded cheddar cheese over the top of the dip before baking.
Bake the dip
Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and golden. The baking process helps bring out the richness of the cheese and the sweetness of the corn, creating a warm, comforting dip.
Serve hot
Once baked, remove the dish from the oven and let the dip cool for a couple of minutes before serving. Serve it hot with tortilla chips, and enjoy the perfect combination of creamy, cheesy, and spicy flavors.
