Cheesy Corn and Tomato Dip

Prep time- 10 mins
Cook time- 25 mins
  • 1 medium onion, chopped
  • 2 cups corn (I used canned and drained)
  • 1 tbsp butter
  • ¼ cup sour cream
  • 1½ cup Tex Mex cheese (or cheddar cheese or Monterey jack cheese)
  • 1 cup cherry tomatoes chopped
  • ¼ cup parsley, chopped
  • salt and pepper to taste
  • optional – hot pepper (serrano, poblane, depending on the heat level you want – full list here chilli pepper madness)
  1. Preheat oven to 350 F degrees.
  2. Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and hot pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.
  3. In a medium bowl, add cheese, parsley, sour cream and stir. Season with salt and pepper. Add corn mixture and chopped tomatoes and stir until it’s well mixed. Pour the mixture into a baking dish and top with additional cheese.
  4. Bake for about 15 minutes or until cheese is bubbling and the top is golden.

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