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Wednesday, April 2, 2014

Jalapeno Corn Dip

I can't even begin to tell you how fast this dip disappeared.   This recipe has been floating around Pinterest for awhile but I know other people who made it and had a few problems with it so after trial and error, we found the perfect recipe!  It has the right amount of spice and cheesy goodness that we all love in a dip.  We served ours with blue corn chips but basically any chip or bread would work. 

1 (14oz) can sweet corn
2 jalapenos, seeded and diced
1/2 cup LIGHT sour cream
1/2 cup mayo ( we used light mayo)
1 cup shredded Monterey Jack Cheese, divided
1 cup shredded Sharp Cheese. divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder (I went very light on this - more like 1/8 teaspoon so make it to your own liking if you enjoy spice!)
1/8 teaspoon hot sauce
salt & pepper to taste

optional:  2 green onions finely chopped (we omitted but the original recipe calls for them)

1.  Drain the corn at least one hour before assembling the dip.   You want to get rid of all the excess moisture so your dip doesn't get runny.  I actually had mine sit in a strainer for about 90 minutes while I was busy doing other kitchen things.  

2.  Preheat oven to 375. 

3.  In medium size bowl, mix together the sour cream, mayo, hot sauce and spices.   Fold in the corn & diced jalapeno.   Add 3/4 cup of each cheese and mix well. 

4.  Place the dip in a greased baking dish and top with the remaining cheese. 

5.  Bake 20 minutes or until the cheese gets bubbly.   Let it sit for about 5 minutes before serving. 

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