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2 – 4 servings


0 hours 5 mins


0 hours 14 mins


0 hours 19 mins
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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

Cooking spray

Tortilla chips to serve


1. Preheat the oven to 400˚F. Spray a baking dish or casserole dish with cooking spray.

2. Combine all the ingredients, except for 1/4 cup mozzarella and chives, in a large mixing bowl and mix.

3. Pour mixture into the prepared baking dish .

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.