Potluck Stamp of Approval: Southwestern Corn Dip

When I saw this Fresh Corn Dip from the Chef Mimi blog, I knew that it would be perfect for a potluck — or just to have as a tasty appetizer at home.  With only a couple modifications (namely garlic — almost everything should have garlic 🙂 ), this dip became a huge success!  It’s creamy, cheesy, and just the right amount of spice!

Southwestern Corn Dip — modified from Chef Mimi

• 4 cobs of corn,
• 3 Tbs butter
• 1 sm yellow onion, finely chopped
• 1 sm orange pepper, finely chopped
• 2 sm jalapeno peppers, finely chopped
• 3-4 garlic cloves, minced
• 8 oz cream cheese, room temperature
• 8 oz mozzarella cheese, grated or cubed
• 2 Tbs fresh cilantro, finely chopped
• Cracked black pepper, to taste
• Kosher salt, to taste

Remove the corn from the cobs by using a sharp knife.  Break up any chunks into individual kernels.  Cook the corn in boiling water for about 10 minutes, or until done.  Drain the corn and set aside.

Heat the butter in a large saucepan over medium-high heat.  Add the onion and peppers to the butter and sauté for about 5 minutes.  Add the garlic and sauté for another minute.

Add corn, cream cheese, and mozzarella.  Stir together, allowing everything to melt together.  Add cilantro, as well as salt and pepper to taste.  Stir to combine.

Transfer dip to a serving dish.  Serve the dip warm with tortilla chips.