Shoepeg Corn Dip
I love the Roasted Corn Dip at Bomba Tacos & Rum, one our Proctor family favorites is a spice shoepeg corn casserole my cousin Jo makes for the family reunion. Playing on that delicious creamy casserole and the corn di
p at Bomba…here is my version of a marriage of both!
p at Bomba…here is my version of a marriage of both!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
dish
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Ingredients
- 1 11 oz can shoepeg corn drained well
- 1 11 oz can Mexicorn drained well
- 2 med. jalapeno peppers remove seeds and membrane of one pepper and chop, depends on how hot you want your dip, can leave for second pepper or remove.
- 4 T. chopped roasted red pepper I use the ones in a glass jar (about 2 peppers)
- 6 oz cream cheese
- 4 oz chihuahua (queso) cheese
- 1/4 cup mayonnaise
- 1/4 t. ground cumin
- 2 T. olive oil
- 1 pinch salt & pepper
Ingredients
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Instructions
- Preheat oven to 450°F. In a large bowl add the drained corn, cumin, salt, pepper, cumin and olive oil, toss to mix well and the pour onto a baking sheet. Roast in the oven for 10-15 minutes. In another bowl add the cheeses, mayonnaise and jalapeno peppers and 3T. roasted red pepper. Once corn is roasted add to cheese mix and stir to combine. Taste for seasonings and adjust if needed. Add 1 T. roasted red peppers to top of corn dip and bake 10-15 minutes until bubbly and slightly brown on top. Serve with corn chips.
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