So cheesy, so hot and bubbly and SO DELICIOUS! Perfect dip for summer...
Extra Cheesy Corn Dip
This might be the best corn dip recipe you can make... and if you make your own tortilla chips it takes it to a whole, new level1
Author:Malcom Reed
Ingredients
- 1/2 sick butter - divided
- 1/2 red bell pepper - diced
- 1/2 sweet onion - diced
- 1 large jalapeño - seeds removed and finely chopped
- 2 cups shredded pepper jack cheese
-
8oz Velveeta Cheese - cubed
-
1 heaping Tablespoon minced garlic
- 4oz can diced green chilies
- 1 bag frozen sweet corn
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8oz cream cheese
-
2 teaspoons Malcom’s King Craw Cajun Seasoning
- 1 cup shredded colby jack cheese
- 1 pack flour tortillas - street taco size
- 3 green onions chopped
Directions
Melt 2 Tablespoons butter in an iron skillet over medium heat. Add the onion, bell pepper, and jalapeño. Season with salt and pepper; cook until softened.
Add the minced garlic and can of diced green chilies. Continue to cook for 1-2 minutes. Remove from heat and transfer to a bowl.
In a separate oven safe pan add the Monterrey jack cheese and Velveeta Cheese. Cook in the oven on 350 degrees until melted - about 10-15 minutes.
Add the remaining butter to the vegetable skillet along with the frozen corn - season with salt and pepper.
After 2-3 minutes add the block of softened cream cheese along with the cooked vegetables. Stir to combine.
Remove the melted cheese mixture from the the oven and fold in the corn and vegetables.
Season with Cajun Seasoning and cover with aluminum foil. Place in the 350 degree oven for 35 min.
Cut the flour tortillas into 1/4s and fry in 350 degree cooking oil for 1-2 min until they start to brown. Drain on a wire rack and lightly season with Cajun Seasoning.
Remove the corn dip from the oven, take off the aluminum foil and top with shredded Colby jack. Place back in the oven on broil just until the top begins to brown.
Remove from the oven, top with green onion, and serve bubbly hot with the fried tortilla chips.