Cheesy Mexican Corn Dip
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tablespoons chipotle peppers in adobe sauce, minced
1 (4 oz.) can diced green chilies
1/2 cup mayonnaise
1/4 teaspoon garlic powder
1.5 cups corn kernels (fresh, frozen or canned)
1 small tomato, chopped and seeded
1 green onion, chopped
2 tablespoons cilantro, chopped (optional)
Mix together cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder and corn.
Spread into an 8-inch baking dish.
Bake at 350ºF for 20 minutes, or until cheese is bubbly and golden brown.
Let cool slightly and then top with tomato, green onion and cilantro. Serve warm.