Last weekend my family and I went to a dinner party and we were asked to bring an appetizer. I knew the host was serving Green Chilli Enchilada Casserole and I wanted to bring something that would complement that entree. I came up with this Cheesy Corn Dip and everyone raved about it. I put it out on the table and within 10 minutes the plate was clean. Turns out you can’t go wrong with a hot baked cheesy dip!
Baked Cheesy Corn Dip
4 cups frozen corn, thawed
1 cup chopped red pepper
2 jalapenos seeded and chopped
3 tbsp butter
1/2 -3/4 cup mayonnaise
1/2 cup cheddar cheese plus more for sprinkling on top
1/2 cup mozzarella cheese plus more for sprinkling on top
1/2 – 1 tsp Cayenne pepper (optional)
Preheat oven to 350 degrees.
Melt 1 1/2 Tablespoons butter in a large skillet and saute the chopped red peppers and jalapenos over medium heat for about 5 minutes or until soft. Set aside in a large bowl.
Melt the remaining 1 1/2 Tablespoons butter to the skillet and add the thawed corn. Season generously with salt and pepper and saute for 2-3 minutes or until warmed through. Add the corn to the bowl with the peppers.
Mix the mayo in with the vegetables. Add the mozzarella and cheddar cheese. Feel free to add a little more if you would like yours to be extra cheesy! Mix it until well combined. Add Cayenne pepper if you are using.
Add the mixture to a greased pie dish or 9×9 pan and sprinkle with cheese. Bake at 350 for about 20 minutes or until hot and bubbly.