The cheesy corn dip can be made quickly with simple ingredients. They are always great for game day or for any party. They are perfect with tortilla chips but can be used with a corn tortilla for a quick cheese taco or a wrap.
Simply mix all the ingredients, bake, and serve. I prefer cooking the onion and garlic for a couple of minutes before adding to the mix. If you prefer to add straight, it works that way too as the dip bakes in the oven for 16-18 minutes and would give a perfect dip. This may be a little spicy since I have both the serranos and jalapenos, as well as cayenne. Adjust the spice level if a milder version is preferable.
I like the addition of cottage cheese. This can be replaced with cream cheese too. Also, this recipe uses Mexican blend cheese. Pepper jack or cheddar cheese can also be used.
Sue of Palatable Pastimes is hosting the event "Baking of Mexico" in our #BakingBloggers group and I am linking this recipe to the event. What can be more perfect than corn and cheese baked together and served with tortilla chips. On the second Monday of the month, the participants of the BakingBloggers group share recipes for baked goods, based on a specific theme for each month. Sue of Palatable Pastime hosts this event. Thanks, Sue!
Corn - 1 14-oz can, drained and rinsed
Green bell pepper - 1/3 cup
Red bell pepper - 1/3 cup
Red onions - 1/2 cup
Garlic - 1 clove, finely chopped
Salt 1 tsp
Serrano peppers - 2 tbsp
Jalapenos - 1 tsp, finely minced
Cayenne - 1 tsp
Cilantro - 1/4 cup
Cream cheese - 1/2 cup, room temperature
Cottage cheese - 1/2 cup
Sour cream - 1/2 cup
Cheese - 2 and 1/3 cup
Oil - 1 tbsp
Heat oil in a cast iron pan. Add the onions and garlic, sauté for 2 minutes. Add the serrano peppers and bell peppers and sauté for a minute or two with 1/8 tsp salt. Keep aside in a bowl. Add the corn to the bowl.
Add the rest of the ingredients reserving half cup shredded cheese. Mix to combine all the ingredients well. Transfer to a baking dish. Top with the reserved cheese.
Bake for 16-18 minutes till it is bubbly. Broil for a minute or two for a little golden brown color on top.
Sprinkle with extra cilantro and/or some jalapenos. Serve warm with tortilla chips.
Baking Bloggers (April 2021): Baking of Mexico
- Baked Pork Enchilada Salsa Verde Casserole from Sneha's Recipe
- Bolillos from Culinary Adventures with Camilla
- Capirotada de Leche from Palatable Pastime
- Cheesy Corn Dip from Magical Ingredients
- Chicken Chili Tortilla Casserole from Food Lust People Love
- Creamy Caramel Flan from Making Miracles
- Mexican Chicken Bake (DASH Friendly) from A Day in the Life on the Farm
- Tacos De Jocoqui (Sour Cream Tacos) from Sid's Sea Palm Cooking
- Telera Rolls from Karen's Kitchen Stories