Hot Corn Dip
 
 
Author:
Ingredients
For the dip:
  • 1 can (15 ounces) sweet corn, or equal amount thawed frozen corn
  • 1 can (4 ounces) diced green chilies, undrained
  • ½ cup diced red pepper
  • 1 cup (4 ounces) Montery Jack cheese, shredded
  • 2 cups (8 ounces) Cheddar cheese, shredded
  • ½ cup Parmesan Cheese, grated
  • 1 Chipotle Pepper in Adobo sauce, diced
  • 1 tablespoon Adobo sauce from the can of Chipotle Peppers
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ teaspoon garlic powder
For the topping:
  • 3 plum tomatoes, diced
  • 4 green onions, sliced
  • 2 tablespoons cilantro, minced
Instructions
  1. Mix the dip ingredients together in a large bowl.
  2. Pour into a greased 2-quart baking dish.
  3. Bake at 350 degrees for 25-30 minutes.
  4. While the dip is baking, mix the tomatoes, green onions and cilantro together in a small bowl.
  5. When the dip is finished baking remove from the oven and top with the tomato mixture.
  6. Serve with corn chips or Fritos.
Cook's Note:
  1. You won't use the entire can of Chipotle Chilies in Adobo Sauce.
  2. Check out this post to store the extra.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/hot-corn-dip/