Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup diced red bell pepper
- 1/2 cup chopped green onions
- 1 jalapeño, seeded and finely chopped
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon chopped cilantro (optional)
- Juice of 1 lime
If you prefer a milder dip, feel free to omit the jalapeño or replace it with a milder pepper. You can also swap Monterey Jack for cheddar if you prefer a sharper flavor. The beauty of this recipe lies in its adaptability, much like the recipes my mother used to tweak based on what we had on hand.
Instructions
- Preheat your oven to 350°F (175°C). This will create the perfect environment for the cheese to melt and the flavors to meld together.
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped green onions, and jalapeño. Stir to ensure an even mix.
- Add the shredded Monterey Jack cheese, sour cream, and mayonnaise to the bowl. Mix until all ingredients are well combined and creamy.
- Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Stir again, making sure the spices are evenly distributed throughout the mixture.
- Transfer the mixture into a baking dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Once baked, remove from the oven and let it cool slightly. Squeeze the juice of one lime over the top and sprinkle with chopped cilantro, if using.
One tip I’ve learned is that letting the dip rest for a few minutes after baking allows the flavors to settle, enhancing the overall taste. My mom always said patience is key in cooking, and she was right!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International