If you’re looking for a mega rich loose cheesy corn dip this isn’t it. Although that does sound delicious it isn’t what I was going for. Although this is kind of rich and cheesy, it isn’t like most corn dips. I wanted to serve this as a side for a roast chicken so I didn’t want it to be repugnant. Not claiming it’s healthy but I did go easy on the mayo and softened cream cheese.
I love making this year round but I always make it for Thanksgiving. Strange, I know. My family loves it. It’s spicy and just all around perfect.
- 5 ears corn
- 1 small onion
- 1/4 red bell pepper
- 1/2 serrano pepper
- 1 garlic clove
- 2 tbsp chipotle sauce
- 2 tbsp mayo
- 3-4 tbsp softened cream cheese
- salt and pepper to taste
- pinch of chili powder
- 3 tbsp cheddar cheese
Preheat oven to 400 degrees F.
Cook the onions and peppers in a large buttered skillet over medium heat for 1-2 minutes or until the veggies become translucent.
Add the corn and cook for an additional 2 minutes.
Place the corn mixture into a baking dish.
Stir in the chipotle sauce, mayonnaise, softened cream cheese, chili powder, salt, and pepper.
Spread the corn evenly and then top it off with cheddar cheese.
Place it in the oven for 12-15 minutes.
Serve warm and enjoy with tortilla chips, if desired.