Get ready to enjoy a cheesy corn dip made with only fresh and naturally gluten-free ingredients. Unlike other corn dips, this one is free from mayo and cream cheese yet just as creamy and delicious. This recipe is sponsored by Crunchmaster.
1serrano peppersliced and halved (leave some or most seeds intact for heat)
1/4red bell pepperdiced
1avocadoripe
1lime
1pinchkosher saltto taste
3scallionsgreens and whites, chopped
1handfulcilantrofinely chopped
2cupscheddar cheeseshredded and divided
1jalapenosliced, for garnish (optional)
Instructions
Preheat the oven to 425º F and lightly grease a small oven-safe baking dish.
Heat 1 tbsp of oil in a large non-stick pan over high heat. When the oil is hot, add the corn kernels. You can test the oil with one corn kernel at first to see if it starts sizzling. When it sizzles, you know the oil is hot.
Mix the kernels in the hot oil and cover. Some of the kernels will start to pop, so it's important to keep the pan covered.
Cook the corn for about six minutes, then carefully remove the cover and give the corn a mix, then cover again. Stand back when you remove the cover to avoid one of the kernels from popping into your face. Cook the corn for another 2-3 minutes. Turn off the heat and allow the mixture to cool for five minutes. Do not remove the cover.
In a large bowl, mash the avocado until it's creamy. Add the juice of 1 lime and a pinch of salt and mix well. Add the slightly cooled corn mixture to the avocado mixture, stir, and set aside.
In the same pan used to cook the corn, add 1/2 tbsp of oil and heat the pan over medium heat. Add the garlic and chili powder and stir for 1 minute until fragrant. Add the serrano and red peppers and mix for one minute. Remove from the heat.
Add the garlic-pepper mixture to the corn-avocado mixture and stir well. Add the scallions, cilantro, and 1 & 1/2 cups of the cheese and mix well. Reserve 1/2 cup of the cheese for the topping.
Transfer the mixture to the prepared baking dish, top with the remaining 1/2 cup of cheese, and bake for 15-20 minutes until the cheese is melted and the mixture is bubbly.
Garnish with sliced jalapenos and serve with zesty Avocado Toast crackers from Crunchmaster for the best results.
Notes
Can I use canned or frozen corn? Fresh corn is always best. If using canned corn, drain it well, and pat dry before cooking in hot oil. If the corn is wet, it will splatter everywhere. Frozen corn should be defrosted, drained, and patted dry as well.Can I substitute jalapeno peppers for serrano peppers? Yes, jalapeno peppers work well. Add as much or little of the seed as you like to adjust the heat to your taste buds.Where do I buy the Avocado Toast crackers? Many grocery stores carry Crunchmaster Avocado Toast crackers. Check the company's store locator or order them on Amazon.What size dish should I use? I recommend a 24-ounce capacity baking dish or larger.