This Corn Dip is the ultimate appetizer filled with corn, cheese, and touch of chipotle. This dip is ALWAYS a hit and there is never any left over! It’s incredibly easy to throw together, too. MAKE THIS and I know you will love it!
1whole chipotle pepper in adobo sauceseeds removed and chopped
1teaspoonadobo saucefrom the can of chipotle peppers
1cupshredded monterrey jack cheese
2cupsshredded cheddar cheese
1/2tspgarlic powder
freshly ground black pepperto taste
1small tomatochopped
2green onionsthinly sliced
2Tablespoonfresh cilantrochopped
Instructions
Preheat oven to 350 degrees. Grease a baking dish with cooking spray.
Combine corn, mayonnaise, green chiles, chipotle pepper, adobo sauce, cheeses, garlic powder, and pepper in a medium sized bowl and mix well. Pour into the prepared baking dish and spread evenly with a spatula.
Bake for 20 minutes in the preheated oven until hot and bubbly.
Top with chopped tomatoes, green onions, and cilantro. Serve with tortilla chips. Enjoy!
Video
Notes
Shred the cheese yourself: this step is important! Use a block of Monterrey Jack cheese and a block of cheddar and shred it yourself for the best taste and texture. It will taste so much better than pre-shredded cheese and melts beautifully!
Adjusting the spice level: This dip gets a little kick from the chipotle pepper, but I promise it's not too spicy. I remove all of the seeds from my chipotle pepper by cutting it open and scraping them out. You can leave the seeds in if you want it to be spicy (that's where the heat is.)
How to store: this dip is best eaten right away while it's hot and fresh, but leftovers are delicious too. If you have any leftover, just store in an airtight container in the fridge for up to 3 days. Warm in the microwave to serve again.