This dip is addictive! I have made it with frozen, fresh, canned and leftover cooked corn cut off the cob, so I know it works any which way. One of my favorite memories of making and eating this dish is when we went on our annual summer vacation to Cape Cod and I cooked way too much corn on the cob. With 16 people eating I must have thought we needed a whole bushel! No one complained after I made this dip to use the rest of it, though. Enjoy it with tortilla chips or try it as a side dish for black bean soup or enchiladas.
|Cheesy Corn Dip|| |
- 6 ears fresh corn, cut off the cob OR 2 15.25 cans of corn, drained, OR 1 bag of frozen corn
- olive oil
- 1 onion, small diced
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 cup mayonnaise
- ½ cup sour cream
- 8 oz. jack or cheddar cheese, shredded
- Optional: green onions and 1 seeded and minced jalapeno pepper
- Preheat oven to 400°F.
- In a medium saute pan, heat 1 tablespoon olive oil over medium-high heat, add diced onion and saute until translucent and soft, about 4 minutes.
- If using, add minced jalapeno and saute one more minute.
- Add corn and toss all together. Increase heat to toast the corn slightly and saute for 2-3 minutes more. Add chili powder and smoked paprika and season with salt to taste.
- Remove the pan from the heat and let cool for 5-10 minutes. Mix in the mayonnaise, sour cream and cheese and transfer to a baking dish that you either coat with olive oil or spray with cooking spray.
- Bake for 25-30 minutes, until the dip is bubbling and browned on top. Let cool for a few minutes (if you can!), shower with sliced green onion tops (if using), and serve with tortilla chips or as a side dish for your favorite Mexican-inspired meal.