Hot Cheesy Corn Dip

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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Yields 4-8 Servings

Ingredients:

  • 2 cups frozen corn, thawed and drained if necessary (or substitute with fresh corn)
  • one 4-ounce can green chile peppers OR 3-4 fresh New Mexico chiles
  • 1 3/4 cups shredded Sargento Monterey Jack cheese (or Pepper Jack), divided (most of an 8-ounce package)
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup  Mayonnaise or MIRACLE WHIP (lite versions are okay)
  • chips, crackers or bread for serving

Instructions:

  1. Preheat oven to 350F and spray a 9-inch round pie dish with cooking spray; set aside
  2. In a large bowl add corn, green chiles, 1 cup Monterey Jack cheese, Parmesan, mayo (I used lite MIRACLE WHIP), and stir to combine.
  3. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
  4. Evenly sprinkle remaining 3/4 cup Monterey Jack cheese over the top.
  5. Bake for about 30 to 35 minutes, or until cheese has melted and is bubbly, or is as golden browned as desired.
  6. Serve immediately with corn chips, tortilla chips, bread, or your favorite dipper. Dip is best warm and fresh, but will keep airtight in the fridge for up to 5 days. Reheat gently if desired or serve chilled.

Recipe adapted from Averie Cooks, 2014