Ingredients (~6 servings)
- 2 Tbsp salted butter
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, minced
- 2 (11-ounce) cans Mexicorn, drained
- 3 oz cheddar cheese, shredded
- 3 oz Monterey Jack cheese, shredded
- 6 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 (4-ounce) can green chilies, chopped
- 1/2 tsp sea salt
- 3/4 tsp sugar
- 1 tsp chili powder
- Fresh cilantro, chopped
- Fritos scoops or tortilla chips, for serving
Preheat Your Oven and Get Your Skillet Ready
Preheat the oven to 350F with a rack in the center position.
Grab a large cast-iron or ovenproof skillet – this is going straight from stovetop to oven.
Cook the Aromatics
Melt the butter in your skillet over medium heat.
Add the onion and jalapeño; cook, stirring occasionally, until the onion softens – ~4 minutes.
Stir in the garlic and cook until fragrant, ~1 more minute.
The onion should be translucent but not browned at this point.
Mix Everything Together and Top with Cheese
Stir in the Mexicorn, half of the cheddar, half of the Monterey Jack, cream cheese, sour cream, mayonnaise, green chilies, salt, sugar, and chili powder.
The cream cheese will be chunky at first but will smooth out as it warms.
Top with the remaining cheddar and Monterey Jack.
Bake Until Golden and Bubbly
Bake for ~30 minutes, or until the cheese on top is golden and the edges are bubbly.
The top should have some nice browning – not just melted but actually colored.
Let it sit for ~5 minutes before serving so it’s not molten hot.
Top with cilantro and serve with chips alongside.
Hot Corn Dip
Ingredients
Ingredients (~6 servings)
- 2 Tbsp salted butter
- 1/2 red onion finely chopped
- 1 jalapeño seeded and finely chopped
- 2 garlic cloves minced
- 2 cans Mexicorn 11-ounce, drained
- 3 oz cheddar cheese shredded
- 3 oz Monterey Jack cheese shredded
- 6 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 can green chilies 4-ounce, chopped
- 1/2 tsp sea salt
- 3/4 tsp sugar
- 1 tsp chili powder
- Fresh cilantro chopped
- Fritos scoops or tortilla chips for serving
Instructions
- Melt butter in ovenproof skillet over medium heat.
- Sauté onion and jalapeño for 4 minutes until softened.
- Add garlic and cook 1 minute.
- Mix in Mexicorn, cheeses, cream cheese, sour cream, mayonnaise, green chilies, salt, sugar, and chili powder.
- Spread mixture evenly and top with remaining cheese.
- Bake at 350F for 30 minutes until golden and bubbly.
- Rest 5 minutes before serving.
- Garnish with cilantro and serve with chips.
