Chipotle Corn Dip
Back in August, we headed to my in-laws house to do some family canning! As you can guess, Iowa is full of opportunities to preserve and can food grown locally, so as you can guess, we were all over that opportunity. Luckily, we were able to bring home some of the best corn you can get your hands on! Since then, I have been DYING to use some of the corn that we worked so hard on…and I finally found the time to put it good use in this DELICIOUS recipe.
This has just the perfect amount of spice so that it is tolerable, but not so little that is bland! We chose to eat it on corn tortilla chips but it would delish on veggies! So…lets get cookin!
Couple notes before you get started:
- You can make this as spicy or as calm as you like. Simply adjust the hot sauce!
- I chose to make my own chipotle adobe sauce (recipe below) but you can easily buy this pre-made at your local Hispanic food supply store. If you choose to make your own, I recommend La Costena chipotle peppers (pictured just below).
- When you add your cream cheese, make sure you cut it up into 1″ cubes. It will help distribute the cheese more evenly and save you time!
- I chose to cook this a little longer so that the edges were a little more crispy – I like the favor a little more. If you would prefer not to, just pull it out when its slightly browned and the edges are bubbling.
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 1 large red bell pepper, chopped
- 3 cups corn (canned or fresh)
- 8oz (1 standard package) sharp cheddar cheese, finely shredded
- 8oz (1 standard package) pepper jack cheese, finely shredded
- 12oz cups cream cheese, softened and cut in cubes
- 1 1/2 cups mayo
- 1/2 cup cilantro, finely chopped
- 1 cup green onions, chopped
- 2 tablespoons chipotle in adobe puree (recipe below)
- 1 tablespoon + 1 teaspoon Tabasco Hot Sauce, or more if you like it super spicy
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 350° F.
- Heat a large skillet over medium heat. Add butter and sauté the onions, garlic, red bell pepper, and until soft and translucent, about 5 minutes. Add in corn and heat thoroughly. Remove from heat and stir in the cream cheese until very creamy.
- Add the veggies/cream cheese mixture to a large bowl and mix in the remaining ingredients. Make sure that this is well mixed so that the spices are distributed evenly. Pour the dip into an oven-safe baking dish. Bake for about 30 to 35 minutes, or until the top is golden brown and you see bubbles start to appear on the sides of the pan.
- Serve piping hot to a multitude of friends!
- 1 can chipotle peppers in adobo sauce (7.5 ounces)
- 3 cloves garlic
- 1.5 tablespoons canola oil
- 1 tablespoon ground coriander
- 1 teaspoon thyme
- 1 teaspoon black pepper
- Add all of the ingredients to a food processor or blender and pulse for 3 minutes until very smooth and completely combined.