Cheesy Mexican Corn Dip



  • 2 cups shredded mild cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Tablespoons chipotle peppers in adobo sauce, minced
  • 1 (4 ounce) can diced green chilies
  • 1/2 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 small tomato, seeded and diced
  • 2 Tablespoons cilantro, chopped
  • 1 green green onion, chopped (optional)


  1. Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish. 
  2. In a medium bowl, combine cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder, and corn. 
  3. Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.
  4. Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips. 

Source: Originally adapted from: Gina Marie’s Kitchen, as seen on: Kitchen Simplicity

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