Sweet summer corn transformed by cheese and spices into a creamy dip with a kick. A satisfying appetizer (or a main course over here) any time of the year, but extra special in these winter months where we’re longing for summer and fresh sweet corn.
Saute up those onions in some butter. Throw in the garlic and let it get fragrant for a few minutes.
I dug this sweet corn out of my deep freeze, but you can use frozen or canned corn.
Drain as much liquid out of the corn as possible. Throw in the corn, salt and pepper. Cook for 5 minutes.
Mix in the mayo, spices, jalapeño and half of the cheese. Mix well and scrape down off the sides of the dutch oven. Help your cleaning self out!
Sprinkle the rest of the cheese on top and bake for 10-12 minutes at 375. When the cheese has browned take it out and rest for a bit.
Garnish with fresh cilantro, avocado, green onions or even hot sauce if you prefer. We use Scoop Fritos but tortilla chips are yummy also.
Happy scooping!
Ingredients
4 Tablespoons butter
1 cup finely chopped onions
2 cloves garlic, minced
4 cups corn (fresh or frozen), drained of liquid
1 teaspoon salt & pepper
1 Tablespoon flour
1 Jalapeno
1/2 cup real mayo
1/2 Teaspoon cayenne pepper
4 oz Monterey jack cheese, shredded
4 oz Sharp cheddar cheese, shredded
Garnish
Chopped green onions
Avocado
Chopped cilantro
Tortilla chips or Frito Scoops for dipping
The Steps
Preheat oven to 375 degrees.
Melt butter in medium dutch oven, add onions & garlic and cook 3-5 minutes.
Add corn, salt, and pepper. Cook another 5 minutes
Stir in flour and mix well.
Add mayo, cayenne pepper, jalapeño, cayenne pepper, and half cheese. Mix well scraping down the sides of the dutch oven.
Sprinkle on rest of the cheese on top of the corn
Bake until bubbly and cheese is browning, 10-12 minutes.
Garnish with chopped cilantro, green onions and avocado.
Serve hot with scoops or tortilla chips.
If you're looking for the how-to video, check out my Instagram reel for this recipe.
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