I’m obsessed with corn anything! In college I used to drive through the Pilsen neighborhood of Chicago to find the street cart vendors that would be selling authentic elotes before it became so mainstream. I love the flavor and texture of corn combined with mayonnaise, cheese and spices.

I wanted to take the idea of elotes and create a creamy, smokey and spicy corn dip that could be served warm with tortilla chips. So I started to experiment with different spices and cheeses combined with the corn and mayonnaise and landed on this fan favorite. It’s a very simple dip with minimal effort that is sure to be a big hit at parties.

Pairs With: Tortilla chips, in tacos, smothered on almost anything/everything

Serving Size: Serves 6 appetizer portions

Ingredients:

• 1lb frozen corn kernels
• 1 jalapeño pepper diced (if you like it spicy add 2 jalapeños)
• 1 red bell pepper chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1 cup mayonnaise
• 1 tsp taco seasoning
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 cup cilantro chopped
• green onion for garnish (optional)

Instructions:

1. Preheat oven to 350F
2. In a mixing bowl combine frozen corn, serrano pepper, jalapeño, red bell pepper, cheeses, mayonnaise, taco seasoning, cumin and paprika.
3. Transfer the corn mixture to a baking safe pan and bake for 45 minutes at 350F, until the dip is warm and bubbly.
4. Stir in the chopped cilantro and garnish with green onions if desired.
5. Serve hot!