I am always looking for different dips and appetizers to make for parties and family gatherings and such. We have our usual family favorites that always show up, but it's good to surprise everyone with something a bit different sometimes. That's how some of them become family favorites. This "Cheesy Southwestern Corn Dip" is a little different, but if you try it I think you will find out it's going to be a huge hit! It's easy and doesn't take long to bake and I usually have most of the ingredients on hand! Here is what you will need:
1 (8oz.) pkg. cream cheese, softened to room temperature
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup shredded Mexican cheese (Monterrey Jack and Cheddar)
1 (12 oz.) bag frozen Southwestern corn (can substitute canned Mexican Corn)
2 Tbs. minced pickled jalapeno peppers
dash of hot sauce to taste ( I used Tabasco)
3 green onions, diced including some of the green tops.
In a mixing bowl, mix the cream cheese and mayonnaise until smooth. Stir in the Parmesan cheese and the Mexican cheese. You can just use shredded cheddar if you don't have the Mexican cheese blend.
Cook the frozen corn according to the package directions. Drain well in a colander to remove all of the liquid it produces.
This is the corn I used. You can use canned Mexican corn. Just drain the canned and you don't need to cook it. The frozen needs to be cooked to remove the moisture it produces or it will make your dip watery. I like this frozen brand.
Add the corn, jalapenos, and hot sauce to taste to the cream cheese mixture and stir it all together. You can make this as hot and spicy as you like be adjusting the hot sauce and jalapenos.
Spray a 1 1/2 quart ramekin or casserole dish with nonstick spray. A deep pie plate works well for this. Evenly spread the dip in the dish and place in a 350 degree oven for 30 minutes.
It should be just browning and bubbly.
Garnish with green onions and serve with tortilla chips or Frito scoops! This will go fast! Make a double recipe if you have a bigger group!