Sunday, January 16, 2011

Mexican Cheesy Corn Dip

Apparently, we're in the mood for Mexican food, so our last recipe for today is Mexican Cheesy Corn Dip. It's sweet, salty, spicy, creamy and crunchy. We serve it with tortilla chips, but you could serve it with toasted bread rounds or fritos. Hope you enjoy :)

Mexican Cheesy Corn Dip
For the Dip:
2T Butter
3 ½C Corn Kernels (I used frozen Silver Queen Corn)
1C Onions, Chopped
½C Roasted Red Peppers, Chopped
½C Green Onion, Chopped
1 Jalapeno, Seeded & Chopped
2t Garlic, Chopped
¼C Mayo
¼C Sour Cream
½ Block of Cream Cheese, Softened
1C Mexican Cheese, Shredded
¼t Cajun Seasoning
2T Hot Sauce
Tortilla Chips for Dipping

1.  Melt 1T of Butter and sauté the frozen corn in a pan until golden brown, about 5 minutes. Pour corn into a medium-mixing bowl. 
2.  Melt another 1T of butter and sautee the onions, peppers, jalapeno, green onions, garlic, salt, and pepper. Cook until the vegetables are soft. Pour this mixture into the corn.   
3. In a separate bowl, mix together the cream cheese, mayo, sour cream, shredded cheese, and Cajun seasoning until smooth. Dump this mixture into the corn and stir until well incorporated. Pour the cheesy corn dip into a greased pan, top it with cheese, and bake it at 400 for 15 minutes (covered), then remove the tin foil and bring the oven up to broil and cook for another 5 minutes or until bubbly and brown on top.
4. Serve hot with the tortilla chips. 

source: hot corn dip

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