The Superbowl is almost here. Do you know what you want to eat with your friends and family? This year, I wanted to tackle (oh yes – pun intended ) one of my favorite comforting appetizers: Hot Corn Dip.
Now, my version is not burn-your-mouth-for-the-next-hour hot, but it is warm, gooey, and has a nice zing. If you are looking for an over the top spicy dip, just skip deseeding the jalapeño or increase the cayenne and red pepper flakes. On the other hand, if you’re not a fan of the heat, just scale back on all three.
A couple quick tips on how to handle jalapeños:
- Choose a spicier or milder jalapeño in the store by smelling it (a tickle in your throat means its a spicier one), and more stretch marks means that one’s spicier, most likely.
- Use gloves if you don’t want to worry about avoiding rubbing jalapeño oil into your eyes for the rest of the day.
- When you wash anything that came into contact with cut jalapeños (bowls, cutting boards, knives, hands) do NOT use hot water… Trust me, I learned the hard way that the jalapeño oil will evaporate and you can inhale it in the steam. Not a pleasant experience.
This is the perfect make-ahead appetizer… I even split mine into two small pans so that I could make some for dinner with the hubby, and refrigerate the rest for pictures the next day.
This is my first post using my handy dandy new tripod! I’m still getting the hang of it, as most of my pictures were a blurry mess because I was moving my hand too fast, but there were still a couple goodies in there to give you glimpse of this cheesy, gooey wonder. You can see some behind the scenes by following on my Instagram, Twitter or Facebook feeds.
Who is your favorite to win this year?
- 1 pound corn kernels (fresh or frozen)
- 1 jalapeño, seeded and minced
- 6 green onions, green and white parts sliced
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- ⅛ teaspoon coriander
- ¾ cup mayo
- 8 ounces sharp cheddar, shredded (I like using both white and orange for the color)
- tortilla chips for serving
- Heat the oven to 350 degrees Fahrenheit.
- Melt the butter in a large frying pan.
- Add the jalapeños, green onions, and garlic and sauté for 2-3 minutes, until the garlic begins to be fragrant.
- Add the corn to the pan, stir everything together to coat the corn in the butter, and sauté for 5 minutes.
- Remove everything to a large mixing bowl, and season with the red pepper flakes, garlic powder, salt, pepper, cayenne, and coriander, turning to coat it all evenly.
- Mix in half of the cheddar.
- Add the mayo (feel free to cut it back if you'd like a thicker dip), and stir to coat evenly.
- Spread the dip into a 8 inch square baking pan (or you can do two pyrex loaf pans like I used).
- Sprinkle the other half of the cheddar to coat the top of the dip. At this point you can cover it with plastic wrap to rest in the fridge for a day, and the flavors will develop further, but it will be perfectly tasty if you make it immediately.
- Bake for approximately 20 minutes until the top is bubbly and golden. If you are baking this after it has been chilled, it will probably take a couple extra minutes.
- Serve with chips & enjoy!