Spicy Cheesy Corn and Tomato Dip
Try this Spicy Cheesy Corn and Tomato Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 1/4 cup sour cream
- 1 medium onion chopped
- 1 tbsp butter
- 1/4 cup parsley chopped
- 1 cup cherry tomatoes chopped
- 1/2 red serrano pepper chopped
- 2 cups corn (i used canned and drained)
- 1 1/2 cup tex mex cheese (or cheddar cheese or monterey jack
- Carbohydrate 1.45498525040501 g
- Cholesterol 7.88697917121646 mg
- Fat 2.84486520989741 g
- Fiber 0.399645010664295 g
- Protein 0.524879791917095 g
- Saturated Fat 1.75888978430842 g
- Serving Size 1 1 Serving (35g)
- Sodium 31.5960371623834 mg
- Sugar 1.05534023974072 g
- Trans Fat 0.195121591763511 g
- Calories 32 calories
Preheat oven to 350 F degrees.Melt the butter in a skillet over medium-high heat; add onion and cook until onion is soft and translucent. Add corn and serrano pepper and cook until corn starts to turn golden brown, about 5 minutes. Set aside.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 if preferred.Bake for about 15 minutes or until cheese is bubbling and the top is golden.
