Cheesy Mexican Corn Dip

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

Heat Scale
Submit Recipe


2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
2 Tablespoons chipotle peppers (rehydrated in hot water), minced
1 (4 ounce) can diced green chiles
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1 1/2 cups fresh or frozen corn kernels
1 small tomato, seeded and diced
2 Tablespoons cilantro, chopped
1 green green onion, chopped (optional)


Preheat oven to 350 degrees F. Lightly grease an 8-inch baking dish.

In a medium bowl, combine cheeses, chipotle peppers, green chiles, mayonnaise, garlic powder, and corn.

Spread into 8-inch baking dish and bake for approximately 20 minutes or until cheese is golden and bubbly.

Top with diced tomato, cilantro, and green onion, if using. Serve warm with tortilla chips.