Creamy and nicely cheesy, this hot dip is perfect to munch with corn chips, or mebbe drizzle over enchiladas – tho’ you’re gonna wanna make extra, ’cause it will go quickly!
Good thing it all comes together in next to no time, and with very little effort.
•1 cup frozen corn kernels, thawed
•1 cup shredded cheese*
•1 tbsp mayonnaise
•3 scallions, sliced (white and light green bits only, save the dark bits for a garnish)
•Chopped pickled jalapeño (to taste)
•1/2 tsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•Tortilla chips (for serving)
*I used Cheddar for this batch, but go ahead and try Chihuahua or Jack cheese.
Stir the corn together with the cheese, mayonnaise, sliced scallions, chopped pickled jalapeño, and hot sauce until nicely blended.
Stash, tightly covered, in the fridge until needed, then transfer to a baking dish – for this amount, a French onion soup bowl works a treat – then pop into a hot 350º oven until heated through and the cheese is bubbling.
Serve warm with chips or warm tortillas to dip into, or spoon over enchiladas, or tacos, or chili, or mebbe even a burger or brat.
Lot’s of choices, so do plan to make extra.