Cheesy Corn Dip
Cheesy Corn Dip
Warm, cheesy, and a little smoky from the chipotle. This is the dip that disappears first at every party, and it's what I make when people are coming over and I want zero fuss.
Instructions
Heat the oven to 400°F.
Drain the corn really well. The drier it goes in, the better it bakes up.
In a baking dish, add the drained corn, softened cream cheese, vegan mayo, and shredded cheese.
Stir in the jalapeños with their juice, the hot sauce, the lime juice, the taco seasoning, and the chipotle seasoning. Season with salt and pepper.
Mix everything together until the corn is fully coated and the cream cheese is spread all the way through.
Bake for 20 minutes, until the edges are bubbling and the top just starts to catch color.
Serve hot with tortilla chips. It's best while it's still molten, so don't let it sit.
Right out of the oven, top it with crumbled cotija and a handful of fresh cilantro. That salty, herby finish makes every bite taste brighter.
