A Cheesy Jalapeno Corn Dip for Superbowl Sunday
Corn + jalapeños + cheese = the most dangerously addicting game-day snack. Ever. The best part about this recipe? It's a snap to put together! You won't regret making this Cheesy Jalapeño Corn Dip for Super Bowl Sunday! (Or maybe you will..)
What You'll Need:
- 1 1/2 tablespoons butter
- 1 large garlic clove, finely minced
- 1 corn on the cob, kernels only
- 1 large jalapeno, finely chopped (fresh or canned)
- 1 teaspoon oregano
- 1/2 large lime, juiced
- 1/2 cup beer (any variety)
- 8 oz pepper jack cheese, grated
- 1/2 teaspoon
- 1/4 teaspoon black pepper
- cilantro leaves, optional (as a garnish)
Step 1: Melt the butter in a small sauce pan. Add the minced garlic and cook for 1 minute, or until fragrant. Add the corn kernels, jalapeño, and oregano. Sauté for about 3 minutes and keep stirring.
Step 2: Pour in the lime juice and beer and reduce to a simmer. Cook down until the liquid is almost completely gone, about 5 minutes.
Step 3: One handful at a time, add the grated cheese until completely melted. Season with salt and pepper and mix well. Transfer to bowl and garnish with cilantro leaves. Serve with tortilla chips.
All photography by Karen Biton-Cohen
*Tip: If you want to reheat the dip you can microwave it for 1-2 minutes (and stir well).