Cheesy Chipotle Jalapeño Corn Dip
A cheesy, smokey, sweet hot dip with a kiss of heat
Servings 8
Equipment
- 1 foil-lined baking sheet
- 1 saute pan
- 1 spatula
- 1 Large mixing bowl
- 1 Large Spoon
Ingredients
- 5 Ears of fresh corn shucked and kernels cut off the cob alternately one 16 oz. bag of frozen corn thawed and well drained
- 2 t. Trader Joe’s Everything But the Elote Seasoning divided
- 1 T. avocado or other neutral oil
- 2 large fresh jalapeños seeded and diced
- ½ large onion finely diced
- 4 cloves of garlic finely diced
- 1 12 oz. jar of roasted red bell peppers diced
- 2 T. butter
- 1 8 oz package of softened light cream cheese
- ½ c. light sour cream
- ½ c. light mayonnaise
- 1 t. garlic salt
- 2 T. chipotle chilies in adobo sauce more if you want to kick it up
- 2 c. shredded Monterey Jack cheese
- ½ c. crumbled Cotija cheese
Instructions
- Toss the corn kernels with oil and sprinkle with 1 teaspoon of the Elote seasoning. Spread on a foil-lined baking sheet and roast at 400 degrees for 25 minutes or until slightly golden.
- While the corn is roasting melt the butter in a large saucepan and add the onions, jalapeños, and garlic. Sauté on medium for roughly 10 minutes or until translucent and cooked through. Add the diced peppers and sauté till everything is combined and the peppers are warm. Remove from the heat.
- When the corn is cooked scrape the corn and any brown bits that have accumulated in the pan into the jalapeño and onion mixture and mix to combine.
- In a separate bowl, cream together the cream cheese, sour cream, mayonnaise, chipotle chilies, garlic salt, and the last teaspoon of Elote seasoning. Fold in the veggies, jack cheese, and Cotija cheese. Taste and adjust seasoning for more salt or additional heat.
- Transfer the mixture to a small crock pot and turn on high for one hour. Turn down to warm once bubbly and hot. Serve with tortilla chips.