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!