Cheesy Mexican Corn Dip

Preperation time
20 m
Skills level

Serving size
6
Country of origin

Preparation time: 20 m
Cooking time: 20 m
Servings: 6

Ingredients

  • 1/2 small sweet onion
  • 2 ears of sweet yellow corn, boiled and cooled
  • 1 (15.25 ounce) can sweet yellow corn, drained
  • 1 cup light sour cream
  • 1 cup Mexican cheese blend, includeing Monterey Jack, Cheddar, Queso, and Asadero cheeses
  • *One bunch scallions, rinsed and dried
  • 1 tablespoon corn starch
  • a good quality extra virgin olive oil
  • 2-3 teaspoons taco seasoning, mild
  • black pepper and ground sea salt to taste
  • 1 strip bacon, diced (optional)
  • 1 large bag Red Hot Blue Chips
  • 1 medium cast iron skillet
  • Chives, for garnish
Recipe Type:
Course:

This Cheesy Mexican Corn Dip is best served piping hot in a cast iron skillet. This is a great appetizer for any time of year, but especially good for football season when the weather gets cooler and everyone likes to sit around the TV watching football and eat apps that are warm, gooey, salty and spicy all in one delicious bite. One bite and you will be hooked!

Start by heating the oven to 350 degrees. Next, drizzle some olive oil in the skillet and add in the diced sweet onions. Let these cook about 2 minutes.

Then add in the kernels from 2 ears of sweet yellow corn (boiled and cooled) or if you can’t find fresh corn or it’s out of season, use about 1 cup of sweet canned corn.  Add some ground sea salt, black pepper and 1 teaspoon of the taco seasoning. (hold the other teaspoon of taco seasoning for now). Use a wooden spoon to break up any kernels from the fresh ear of corn. They should all be separated. Cook corn and onions for 3-4 minutes.

In the meantime, while the corn kernels are heating up, drain the can of corn and add that to the blender. Pulse on high for 30 seconds until it reaches a creamy consistency and is pureed.

Then dice the scallions, light green parts only*. Add the pureed corn to the skillet along with 1 cup sour cream, 1 cup of Mexican cheese blend, and 1 tablespoon of corn starch. Mix well, then add in a small handful of scallions, reserve some for garnish. Put on low heat.

*Note: you may swap out scallions for fresh chopped cilantro depending upon which you have on hand.

Next, mix well with a wooden spoon and add in another teaspoon (or more) of taco seasoning. We use mild, but you can use a spicier seasoning as well. Once the cheese has melted, turn off the heat and set the cast iron skillet aside. Using the back of a spoon level the top out.

This is an optional step that will further enhance the flavor of this irressistable appetizer, but it will also increase the fat and calorie content. In another pan, heat the chopped bacon until brown, about 6-8 minutes. Add a few drizzles of bacon fat to the top of the corn dip along with more chopped scallions, and then a handful of Mexican cheese, about ¼ of a cup.

Place the skillet in the oven for 20 minutes and until the cheese starts to bubble. Take it out and place on the stove top to cool for 5 minutes.

Serve hot on a wood board, put a mitt on the handle so people know it’s hot!  Add hot spicy blue corn chips to the board to create a rustic looking presentation.  As a garnish you may add a sprinkle of scallions and fresh chives. Watch this appetizer score a touchdown with your guests!