So finding a great recipe that uses corn as a chip/veggie dip is simply divine. This is that recipe. I got it from a site called A Communal Table. I’ve taken a few liberties with it to fit my own tastes.
If possible use fresh corn, but frozen is fine and so is canned if you desire. As with many of my recipes, being able to swap out some of the ingredients to fit what you have on hand, or have a taste for is available here too. Do that surely with the cheese–whatever flips your skirt. And of course you can add or subtract heat as you desire.
So give it a go if you want to munch on something during the Sunday football games.
- 2-3 ears of corn, roasted and then cut from the cob. (2 cups or so)
- 1 cup of onions, diced (I used red onion)
- 1 cup sweet red pepper, chopped
- 1 lg jalapeño, minced (more if you desire or use other chiles)
- 2 cloves garlic, minced
- 1 c mayo
- 2 c total shredded cheese (I used a combo of jack cheese and swiss because that’s what I had opened)
- salt and pepper
- cayenne pepper 1 tsp
- Spray a 8 x 8 inch baking dish with cooking spray or oil.
- Preheat oven to 350°.
- Prepare the corn.
- Put the sweet pepper and onion in a saute pan with a bit of oil or butter and saute until softened. Add the jalapeño and garlic and cook for a couple of minutes more. Add this mixture to the corn. Let cool.
- In a separate bowl, add the mayo, cayenne, salt and pepper and 1/2 cheese, mix until integrated and then add to the corn mixture and stir until blended.
- Pour into the baking dish and cover with the remaining cheese. Bake until bubbly 10-12 minutes.
NOTES: as I said, you can vary the cheese with just about anything. And experiment with the heat. Think chipotle peppers in adobe sauce (1 tbsp). Or omit the heat and add chile powder instead. Pepper jack would be great.