Now that football season is in full swing, I plan on making several appetizers throughout the day on Saturdays. For the first Saturday of the season I made a cheesy mexican corn dip as well as a crab dip.
This cheesy Mexican corn dip is perfect for snacking on during football games. I halved the recipe below thinking that Russell and I certainly didn’t need a full recipe, I was wrong. We loved this dip and I really wish I had made more. No worries though, the next time I make it, I will definitely be making the full recipe. The sweet corn with the spicy peppers creates a wonderful flavor combination!
This recipe calls for 2 tablespoons of chipotle peppers in adobe sauce. The only can of chipotle peppers in adobe sauce that I found was huge, so I froze each pepper individually on a cookie sheet and then packaged them in a Ziploc bag to save for later. I cut out as many seeds from the peppers as possible, but the dip was still somewhat spicy. Admittedly, I do not like too much heat and I would recommend only using one pepper (without seeds) for the full recipe.
Cheesy Mexican Corn Dip
- 2 cups shredded mild cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Tablespoons chipotle peppers in adobo sauce, minced
- 1 (4 ounce) can diced green chilies
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1 1/2 cups fresh or frozen corn kernels
- 1 small tomato, seeded and diced
- 2 Tablespoons cilantro, chopped
- 1 green green onion, chopped (optional)
Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish.
In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn.
Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.
Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips.
Source: Originally adapted from: Gina Marie’s Kitchen, as seen on: Kitchen Simplicity