Simple Recipes for Every Day
Hot Corn Dip
- Serves: 12
- Prep Time: 10 min
- Cook Time: 40 min
Ingredients
- 2 tablespoons salted butter
- ½ red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, minced
- 3 (11-ounce) cans Mexicorn (also called southwest corn or fiesta corn) drained
- 4 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack or mozzarella cheese, shredded
- 8 ounces cream cheese, softened
- ¾ cup sour cream
- ¾ cup mayonnaise
- 1 (4-ounce) can green chilies, chopped
- ¾ teaspoon sea salt
- 1 teaspoon sugar
- 1½ teaspoons chili powder
- Fresh cilantro, chopped
- Fritos scoops or tortilla chips, for serving
Ingredients
- 2 tablespoons salted butter
- ½ red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, minced
- 3 (11-ounce) cans Mexicorn (also called southwest corn or fiesta corn) drained
- 4 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack or mozzarella cheese, shredded
- 8 ounces cream cheese, softened
- ¾ cup sour cream
- ¾ cup mayonnaise
- 1 (4-ounce) can green chilies, chopped
- ¾ teaspoon sea salt
- 1 teaspoon sugar
- 1½ teaspoons chili powder
- Fresh cilantro, chopped
- Fritos scoops or tortilla chips, for serving
Method
Preheat the oven to 350°F with a rack in the center position.
Melt the butter in a large cast-iron or ovenproof skillet. Add onion and jalapeno and cook, stirring, until the onion is softened, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
Stir in the Mexicorn, half of the cheddar, half of the Monterey Jack, cream cheese, sour cream, mayonnaise, green chilies, salt, sugar, and chili powder. Top with the remaining cheddar and Monterey Jack. Bake for 30 minutes, or until the cheese is golden and bubbly.
Top with cilantro and serve with chips alongside.