I am always looking for new, delicious recipes for a gathering. Problem is, when I find some I usually don’t have a gathering to go to so I can’t make it. Good thing Easter came along – I dug into my arsenal of recipes and found the perfect dip to make that has been burning a hole in my apron. (and yes, I have an arsenal of recipes)
This dip is hot, it’s cheesy, it’s corny and freakin’ awesome! It’s not the healthiest dip on the block, but let’s face it, most of the healthy ones don’t taste nearly as great. Bonus – it cost less than $5 to make.
not the most flattering pic, but damn, was it delicious
Hot, Cheesy Corn Dip
- 4-5 ears of Corn
- 1/2 Onion, diced
- 2 TBS Unsalted Butter, divided
- 1 Bell pepper or 6 mini peppers, chopped
- 1 Jalapeno, chopped (you can omit if you don’t like heat)
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 1/2 cup Mayo
- 1/2 can Rotel Tomatoes, squeeze excess liquid
- Salt & Pepper
Preheat oven to 400 degrees.
Remove corn from cob. On medium high heat, melt 1 tablespoon of butter and add corn kernels. Cook for about 5 minutes or until corn is light brown. Remove from pan and reserve in large bowl.
Next, over medium high heat, melt the second tablespoon of butter and add onion, peppers, jalapenos, salt and pepper. Saute until onions are soft. Remove from pan and place in the bowl with corn.
Add mayo, cheese and Rotel tomatoes to the veggies and mix until everything is well combine. Put in an oven safe baking dish and top with some more cheese. Bake for 20 minutes or until top is bubbly and golden brown.
violia! golden brown, ooey gooey deliciousness, right out of the oven!
Serve with tortilla chips, pita chips – whatever you like to dip with! It was a hit at Easter and I am itching to make this one again…..hint, hint.
– Amanda
