Football parties are in full swing these days, and I know what we’re bringing to our next game day gathering – this fantastic Southwestern Cheesy Corn Dip!
A few weekends ago, my husband Jack was digging through my old recipe box and he came across a recipe card simply titled, “Cheese Dip.” It was a really great recipe that I got from a co-worker many years ago – and it was hidden and long forgotten in my recipe box.
Jack used that recipe as the starting point for today’s Southwestern Cheesy Corn Dip – but changed up the cheeses a bit and added fresh corn kernels, diced Roma tomato, red onion, some jalapeño, as well as other seasonings. The cheese dip is baked in the oven until warm, melted and lightly golden brown on top.
Jack and I both think this is one of the best dips we’ve ever made – and in fact, as soon as these photos were taken, the two of us alone ate almost half of that dish of cheesy goodness before it made its way to the refrigerator! We love this dip – and I think you will too!
One last note – we only used one jalapeño in this recipe but feel free to add more if you like a spicier dip – or swap in some jalapeño jack cheese if you prefer!Print
We baked our Southwestern Cheesy Corn Dip in a 9” round x 2½ ” deep casserole dish. Feel free to use a similar volume, oven-proof dish or pan.
- 1 cup fresh Roma tomatoes, cut into large pieces
- 1 ½ teaspoons kosher salt, divided
- 1 tablespoon vegetable oil
- 1 cup red onion diced
- 3 ears of corn shucked and removed from cob, or 3 cups frozen
- 1 medium jalapeno stemmed, seeded and diced
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 8 ounces Monterey Jack cheese, shredded
- 1 pound Fontina cheese, shredded
- 8 ounce cream cheese
- ½ cup mayonnaise
- Tortilla chips, for serving
- Preheat oven to 350 degrees
- Place cut tomatoes in a strainer over a bowl and sprinkle with one teaspoon of the salt. Let drain while you prepare the rest of the ingredients, at least 15 minutes.
- In a large fry pan, heat oil over medium high and add onion, corn, jalapeno, paprika, sugar and remaining half teaspoon salt. Cook stirring often with wooden spoon for three minutes. Add drained tomatoes and cook for ten minutes or until liquid has evaporated and the mixture starts to stick. Remove from heat.
- In a large bowl, place shredded Jack and Fontina cheeses, cream cheese and mayonnaise and mix to combine.
- Add corn mixture to bowl and mix again.
- Pour into ungreased 9”X2 ½” round casserole dish (or similar size dish) and bake uncovered for 20-25 minutes until hot and bubbly. The mixture fills the casserole right to the top. Depending on your dish, you may need to place a sheet of tinfoil on the shelf right below to catch any drips.
- Serve hot with tortilla chips and then please invite us over!
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