CategorySide dishes Other side dish Appetizers Snacks Sauces Sweet sauce Baking recipes Tortilla and burito
This Mexican dip is great for any party. This recipe is very flexible, and can be doubled, halved, or had most anything yummy added to it. Use your imagination and cooking skills to surprise your friends and family with this Mexican dish!
- butter : 2 Tbsp
- corn kernels : 3.5 cup
- salt : 0.5 tsp
- black pepper : 1 pinch
- onion : 1 cup (green or yellow, finely chopped)
- bell pepper : 0.5 cup (red, finely chopped)
- garlic : 2 tsp (minced)
- mayonnaise : 1 cup
- cayenne pepper : 0.25 tsp
- hard cheese : 100 g
- nacho cheese flavored tortilla chips : 10 piece (or ordinary tortilla chips)
Stages of cooking
Melt one tablespoon of butter in a skillet.
As soon as the butter is melted, toss in the corn. Add salt and pepper. Cook at high heat. If the corn is frozen, it will take about 10 minutes to brown, but it will be closer to 5 if it's thawed. When the corn is almost ready, it will become light brown.
Chop peppers and onion.
Add the corn into a bowl, and put the rest of your butter in the skillet.
Add chopped onions and pepper. Cook these ingredients for about 3-4 minutes (or until they become soft), lower your heat to low and add garlic. Keep cooking for about a minute, add it to your corn. Pre-heat the oven to 190 C (350F).
Add about a cup of your cheese and mayo. The dish should not be too saucy, but it should not be too thick as well so that you could dip it well. Oh, and add cayenne, of course! Spread it across your baking pan. I used the one made of foil.
Spread grated cheese above the dish.
Cover the baking pan with foil and place it into the oven.
Bake the dish until the edges become light brown. This usually takes around 10-20 minutes depending upon the amount of your dip. By the way, this dish is great for being heated up later, so, you can cook it well in advance. Bon appétit!