Corn and Jalapeño Dip

By Rachel Cooks

Ingredients

1 tablespoon olive oil
½ cup finely diced yellow onion ((1 small onion))
½ cup minced jalapeño peppers ((2 medium peppers))
2 cups corn kernels ((fresh, frozen, or canned, drained well))
¼ teaspoon coarse ground black pepper
½ teaspoon kosher salt
4 ounces cream cheese, softened
½ cup sour cream
1 cup shredded cheddar cheese ((divided))
½ cup shredded Monterey Jack cheese ((divided))
2 green onions ((thinly sliced))

Prep Time15mins
Cook Time20mins
Servings8

Instructions

Preheat oven to 400°F. Heat olive oil in a medium skillet over medium heat. Add the diced onion and jalapeño; cook 3 to 4 minutes, stirring frequently, until softened.

Stir in the corn, salt, and pepper, cooking 2 minutes more.

Reduce the heat to low, then stir in the cream cheese until melted.

Add the sour cream, ½ cup cheddar cheese, and ¼ cup Monterey Jack cheese; stir until creamy.

If your skillet is oven-safe (see note), sprinkle the remaining cheese on top of the dip, and transfer the skillet to the oven. Bake for 10 minutes, or until cheese is melted and lightly golden (see notes).

Let the dip cool for 5 minutes, then top with sliced green onions, and serve warm with tortilla chips.