2 – 4 servings
1 1/2 Cups of Corn kernels, fresh from 2 ears sweet corn OR frozen and thawed
1/2 Cup Mayonnaise
2 Oz. Mozzarella cheese, shredded
2 Oz. Sharp cheddar cheese, shredded
1 Tsp. Sugar substitute, Lakanto or Spenda works well
3 Green onions, thinly sliced
1 Tbsp. Jalapeno, finely diced
Kosher salt and fresh ground black pepper to taste
1/4 Cup Mozzarella cheese, shredded
Tortilla chips to serve
2. Combine all the ingredients, except for 1/4 cup mozzarella and chives, in a large mixing bowl and mix.
4. Bake for 10-12 minutes until the cheese melts and the dish is piping hot. Sprinkle the top of the dish with the remaining 1/4 cup of mozzarella cheese and place the dish under the broiler for two minutes until lightly brown in spots.
5. Serve with tortilla chips and enjoy.
NOTES: This is a super easy and really tasty appetizer or game day snack. The sweetness of the corn mixes well with the mild mozzarella and then gets a little kick from the jalapeno and sharp cheddar. The mayo ties it all together. I serve this with tortilla chips but veggies and crackers work too.
In the summer, I’ll use fresh corn right off the cob. In the winter or when I’m in a rush (which is a lot of the time), thawed frozen corn works just fine. I used sugar substitute but feel free to use regular sugar or leave it out completely.
You can also make this in individual ceramic pots or oven-safe cups and serve them as individual starters. Try this as a starter for a Tex-Mex themed event or on game day at half-time. Everyone loves this and it is a nice addition to any buffet.
If you like this dip, try my Caramelized Five Onion Dip, Classic Hummus or my trio of Kiwano Salsa, Guacamole & Kiwano Yogurt Dips. Better yet, sign up for my newsletters and get recipes like this sent right to your inbox. Enjoy.