Creamy and has a bit of a kick, this corn dip is one of our most requested recipes. It makes a perfect side dish for just about any meal and it simple to make.
 Cook Time 30 min. |  Prep Time 5 min. |  Serves 6-8 |
Ingredients
| 2 (15.25-oz.) cans kernel corn 1 (15.25-oz.) can Mexican corn 1/8 tsp. pepper 1/2 tsp. salt 1 c. finely chopped yellow onion ¼ c. chopped tame jalapenos | 2 tsp. minced garlic ½ – 1 c. mayonnaise 4 oz. Monterey Jack, shredded 4 oz. sharp cheddar cheese, shredded 2 tbsp. unsalted butter Tortilla chips, for dipping |
Directions
- Preheat oven to 350 degrees.
- Melt the butter in a large heavy skillet over medium heat.
- Add the corn, salt, pepper, onions, jalapenos, and garlic.
- Cook until the onions are soft, about 10 minutes. Stir occasionally.
- Then pour into a large mixing bowl and add mayonnaise, Monterey Jack, and cheddar.
- Mix well.
- Pour into an 8-inch square baking dish.
- Bake until bubbly and golden brown, about 20 minutes.
- Serve hot with the chips.