Weather: wind and rain all day long
What I’m listening to: Turning Page (Instrumental), Sleeping At Last
This recipe is wow… just wow. I had seen a lot of different hot corn dip recipes floating around the food blogosphere and I wondered what all the fuss was about. I picked one, tried it, and now I absolutely get it.
When a dish is really spectacular, I play the “If I had a restaurant” game. I turned to my mother-in-law, mid-bite, and declared that if I had a restaurant I would serve this as an appetizer. And she agreed. Plus, it’s made with ingredients I almost always have on hand this time of year – sweet corn, smoky chipotles, gooey cheese, fresh cilantro, bright tomatoes… and a few other goodies that make this one irresistible dish of spicy, melty deliciousness. You want this in your belly. Trust me.
Hot Corn Dip
Adapted from [Gina Marie’s Kitchen|http://ginamarieskitchen.com/2010/10/28/hot-corn-dip-2/]
- 2c cheddar cheese, grated
- 1c jack cheese, grated
- 1 chipotle in adobo, finely diced
- 1 jalapeño, seeded and finely diced
- 1/2c mayonnaise
- 1/4t garlic powder
- 1 (15oz) can corn, drained
- 1 small tomato, chopped
- 2T cilantro, chopped
- 2T green onion, thinly sliced
Preheat oven to 350.
In a bowl, mix together cheeses, chipotle, jalapeño, mayo, garlic powder, and corn. Reserve remaining ingredients. Spread into a 1-1/2 quart casserole dish. Bake for 20-25 minutes or until golden, melted, and bubbly around edges.
Sprinkle tomatoes, cilantro, and green onions on top of hot dip. Serve promptly with corn chips.