Tuesday, April 24, 2012
Southwest Corn Dip
Everyone needs a couple of go-to appetizers that you can pull together quickly. I shared one of my super easy favorites with you, Herbed Goat Cheese Spread a while back and thought I'd share this one, as well. It's totally easy and guaranteed to be the star of your soiree. About 10 years ago, my husband and I were in a supper club. One of the folks brought a warm corn dip as an appetizer. Everyone went nuts over it, but alas, my friend would not share the recipe. A few months later she served it at another party, and I was determined to recreate it myself. I made a few attempts and came up with this as the result.
I love this dip, because I always have the main ingredients on hand: jalapenos, corn, and cream cheese. It can be doubled or tripled easily and you can adjust the jalepenos to your own taste. I tend to jazz mine up by adding a little sauteed red bell pepper and garlic. You can leave those out, and it will still taste wonderful. Pop it in the oven for 15 minutes, and you're good to go. Serve the warm corn dip with thick corn chips. There won't be any left, I promise!
2 packages cream cheese, softened
2 cans Mexicorn or sweet corn, drained
1 can jalapenos, diced
1-2 cloves garlic, minced
1/2 of a red bell pepper, diced
In a medium bowl, beat the cream cheese. Stir in the drained corn and diced jalapenos. In a small skillet, saute the red pepper over medium heat until softened. Add the garlic and saute one minute more. Add the garlic and red pepper to the cream cheese mixture. Mix well. Spoon into a greased baking dish. Sprinkle with paprika if desired. Bake at 350 degrees or until heated through. Serve with chips.
Adjust the jalapeno to your personal taste.
This is also awesome dusted with cumin rather than the paprika on top.
I typically use the reduced fat cream cheese and Mexicorn.
Due to the thickness of the dip, I use a really thick chip that won't break when dipping. Fritos Scoops are perfect!
I sometimes make an extra batch so there will be leftovers.