Cheesy Corn Dip
Full of cheesy goodness--plus golden corn and savorypeppers, this Cheesy Corn Dip will rock your appetizer lineup. Even better, it’s guilt free.
Ingredients
- 1 Tablespoon olive oil or other oil
- 1 red pepper chopped
- 1 medium poblano pepper chopped
- 1 jalapeno chopped (optional)
- 1 small red onion chopped
- 2 cups corn kernels
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- 2 cups cheese grated, half cheddar, half Monterey Jack
- ¼ cup mayo
- ¼ cup thick yogurt
- 1 Tablespoon tapioca starch or flour to thicken if needed
Topping:
- ½ cup grated cheddar
- ¼ cup chopped cilantro
- ½ tomato chopped
Instructions
- Chop the vegetables. I used a food processor which made it easy.
- Heat the oil in a medium skillet or small braiser (ideally oven proof). Sautee the onion, peppers and corn until almost tender. Add the garlic, salt, pepper and cayenne and cook another minute.
- Add the cheese, mayonnaise and yogurt and stir until melted. If the mixture looks runny (it will thicken some as it bakes) stir in the tapioca starch or all-purpose flour and stir on the heat until thickened.
- If you’re not using an oven proof skillet, transfer the mixture to a baking dish. Top with cheddar topping, bake for 15 min, or until the topping cheese is melted and the sides are bubbly.
- Remove from the oven and sprinkle with chopped cilantro and tomato.
- Serve with chips or your favorite dippers.
Notes
Yellow cheddar will look "cheesier" than white cheddar so go with that if you can.
Nutrition
Calories: 258kcalCarbohydrates: 12gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 39mgSodium: 615mgPotassium: 201mgFiber: 2gSugar: 4gVitamin A: 1061IUVitamin C: 34mgCalcium: 270mgIron: 0.4mg
Tried this recipe?Let us know how it was!