A couple nights ago I went over to one of my fantastic sister-in-laws’ house and we had a sleepover with our kids. Both of us had been without our husbands for a week and it was time for some adult interaction, with a little dash of craziness (a.k.a. children). As expected, the kids stayed up far too late. Even though we wanted them to go to bed, it was cute hearing the boys talking and playing in their room. It brought back so many memories! And, the fact that we made pizza for dinner and ate pancakes in the morning was just icing on the cake.
I’ve been craving this dip ever since my mom first pointed it out to me on Pinterest, even though I’d never had it before. I was hoping it would live up to my expectations and I figured that a sleepover was the perfect place to try it out. That way, if it was as good as I hoped, I wouldn’t end up eating it all by myself. I was smart to do that, because it ended up exceeding my expectations. I purposely left it at my sister-in-laws, because I knew if I brought it home I would not be able to resist it. And, eating a whole bowl of dip by myself, while tasty, would be regrettable.
This dip is melty, gooey, spicy and packed with flavour. I love how the corn and tomatoes add natural cooling powers. It is so darn good when it’s warm, but surprisingly I even found the leftovers super delicious, straight from the fridge. That is a dangerous thing.
Tread lightly my friends.
Cheesy Mexican Corn Dip
This dip is quite spicy. If you like things less spicy cut back on the chipotle peppers.
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chipotle peppers in adobe sauce, minced
- 1 (4 oz.) can diced green chilies
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1.5 cups corn kernels (fresh, frozen or canned)
- 1 small tomato, chopped and seeded
- 1 green onion, chopped
- 2 tablespoons cilantro, chopped (optional)
Mix together cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder and corn. Spread into an 8-inch baking dish. Bake at 350ºF for 20 minutes, or until cheese is bubbly and golden brown.
Let cool slightly and then top with tomato, green onion and cilantro. Serve warm.
Adapted from Gina Marie’s Kitchen.