Ingredients
Vegetables and Aromatics
- ½ red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, minced
- Fresh cilantro, chopped (for garnish)
Cheeses
- 4 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack or mozzarella cheese, shredded
- 8 ounces cream cheese, softened
Canned and Jarred Goods
- 3 (11-ounce) cans Mexicorn (southwest corn or fiesta corn), drained
- 1 (4-ounce) can green chilies, chopped
Dairy and Condiments
- 2 tablespoons salted butter
- ¾ cup sour cream
- ¾ cup mayonnaise
Spices and Seasonings
- ¾ teaspoon sea salt
- 1 teaspoon sugar
- 1½ teaspoons chili powder
For Serving
- Fritos scoops or tortilla chips
Instructions
- Preheat the Oven: Set your oven to 350°F and arrange the rack in the center position to ensure even baking of your dip.
- Sauté Aromatics: In a large cast-iron or ovenproof skillet, melt the salted butter over medium heat. Add the finely chopped red onion and jalapeño, cooking and stirring for about 4 minutes until the onion softens. Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- Combine Dip Ingredients: To the skillet, add the drained Mexicorn, half of the shredded cheddar cheese, half of the shredded Monterey Jack or mozzarella, softened cream cheese, sour cream, mayonnaise, chopped green chilies, sea salt, sugar, and chili powder. Stir thoroughly to incorporate all ingredients evenly.
- Top and Bake: Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top of the mixture. Place the skillet in the preheated oven and bake for 30 minutes, or until the cheese on top is golden brown and the dip is bubbly around the edges.
- Garnish and Serve: Remove the dip from the oven and sprinkle freshly chopped cilantro on top for a burst of freshness. Serve warm with Fritos scoops or your choice of tortilla chips for dipping.
Notes
- Use an ovenproof skillet to skip transferring the dip, making serving easier.
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- This dip can be prepared ahead of time, assembled in the skillet, refrigerated, and baked before serving.
- Substitute mayonnaise with Greek yogurt for a tangier, lighter dip.
- Leftover dip can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
