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    Hot Cheesey Corn Dip

    Le Gourmet TV

    by Le Gourmet TV

    Looking for a hot dip for your next big game / playoff / tailgate party? Want to be the star of the next Superbowl?
    Then you should serve up this creamy, cheese -y dip!

    2 tablespoons (30 mL) butter
    3½ cups (750 mL) corn kernels
    ½ teaspoon (2.5 mL) salt
    ⅛ teaspoon freshly ground black pepper
    1 cup (250mL) finely chopped onion
    ½ cup (125 mL) finely chopped roasted red peppers
    ¼ cup (63 mL) chopped green onion
    1 jalapeño, seeded and minced
    2 teaspoons (10 mL) minced garlic
    ½ cup (125 mL) mayonnaise
    4 ounces (112g) monterey jack grated
    4 ounces (112g) sharp cheddar grated
    ¼ teaspoon cayenne
    Tortilla chips, for dipping

    Preheat the oven to 350ºF. (175ºC)
    Melt 1 tablespoon of the butter in a large skillet over med-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.
    Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeño, and garlic; cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

    Add mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well.
    Pour into a baking dish, and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips.