Cheesy Corn Dip
I do so love a good dip and a good dipper to dip into a good dip! With it being sports season this recipe is one that will come in really handy over the coming weeks. Hockey, British Footie, American Football . . . there is nothing like sharing good game viewing with friends and good food at the same time!
Manomasa, an exciting brand of premium tortillas with spirit has added three new adventurous varieties to it’s core range! Offering a range of tortilla chips, “born in the backstreets of Mexico,” Manomasa pays tribute to the original tortilla chip – the totop – using traditional Mexican Techniques to create authentic tortillas, combined with exciting and original global flavours and ingredients.
These three new gluten-free additions draw inspiration from the existing range by also haing a distinctive shape, designed for snacking, scooping or dipping . . . texture (using super grains such as red and white quinoa for added depth and bite) and exciting flavour combinations designed to suit the modern palate for a unique snacking experience.
Green Lemon and Pink Peppercorn : The Tostada
This circular chip is packed with creamy beans, pepped up with pressed green lemon essential oils for a punchy citrus taste. A warm infusion of Pink Peppercorns balances the zing of the Green Lemon, making for an intense flavour experience. This chip makes the perfect ‘tostada’ style base for a variety of toppings. (Using the finest white corn masa packed with chickepeas, adzuki, garbanzo and red kidney beans, the tortilla is then gently toasted for a smooth and creamy texture.)
Tomatillo Salsa: The Totopo Grande
This grain studded chip is shaped in a large traditional Mexican triangle and is made using a delicious mix of fruity Peruvian Amarillo Chill, a crunch of red and white quinoa grains all blended with tingling tomatilla salsa. The fresh tomatillas sourced from Mexico are gently macerated into an authentic, rich pulp that’s blended with Mexican lime juice and finished with a delicious array of herbs and spices. (Using the finest white corn masa, the tortilla is rested and gently toasted for a light bite that gives way to the distinctive, crispness of roasted red and white quinoa.)
Manchego & Green Olive: The Dipper
This rectangular chip designed for dipping is layered with juicy Mediterranean olives, spicy pimiento and tangy Manchego cheese made in the La Mancha region of Spain. The cheese is grated, melted and slow dried to allow the flavours to stay sharp and remain full of character. (Using the finest white corn masa, the tirtilla is rested then gently toased for a smooth flaked texture that makes an idea base for the trio of flavour ingredients.)
These were my personal favourite and went really well with this delicious cheesy corn dip I made to serve with them on a recent Family Home Evening.
They were the perfect foil for this dip which makes good use of either tinned or frozen corn, which is pan roasted until golden brown and then mixed with three different cheeses and some good mayonaise . . .
Added to the mix is the sweetness of regular onions, browned with the corn . . . the colour and sweetness of red peppers . . . garlic and then some smoked red chillies for a bit of heat and additional layer of flavour. If you didn’t want to use the smoked red chillies, then do feel free to add some smoked paprika instead.
Baked in a hot oven until ooey gooey, the end result is a toothsome and delicious dip worth dipping your favourite dipper into! This makes the perfect game time snack, and these tortilla chips were the perfect dipper!
Makes about 3 cups
A tasty warm dip that is perfect for dipping tortilla chips. Great for Games Night! Simple ingredients put together quickly and easily.
1 large tin of sweet corn, drained well (About 2 cups)
(can use the equivalent of frozen, thawed and drained)
1 TBS salted butter
1 medium onion, peeled and finely chopped
1/2 small red pepper, trimmed and finely chopped
2 spring onions, sliced finely
1 tsp lazy garlic
1/2 tsp lazy smoked red chillies (or to taste)
55g of full fat mayonnaise (1/4 cup)
60g of cream cheese (1/4 cup)
60g of grated cheddar cheese (1/2 cup)
70g of grated Jack cheese (1/2 cup)
salt and black pepper to taste
Melt the butter in a large skillet. Add the corn. Cook, stirring frequently until the corn starts to brown. Toss in the onions and red pepper. Cook, stirring for a couple of minutes until the onions begin to soften. Add the spring onions, garlic, smoked red chillies and cook for a few minutes longer until quite fragrant. Remove from the heat. Add the mayonnaise and cream cheese, mixing all together well. Stir in most of the grated cheeses, reserving about a tablespoon of each to sprinkle on top of the dip prior to baking.
Preheat the oven to 180*C.350*F gas mark 4. Butter a shallow baking dish. (I find a medium glass casserole lid works perfectly for this.) Pour the corn mixture into the baking dish and sprinkle the top with the reserved cheese. Bake for 15 to 20 minutes until bubbling and beginning to lightly brown. Allow to stand for about five minutes before serving. Serve with your favourite tortilla crisps for dipping. (I recommend Manomasa. They’re really good!!)
Manoma lauched into Ocado with three flavours . . . Chipotle & Lime, White Cheddar and Sea Salt and CRacked Black Pepper in March 2013 with the promise to shake up expectations of the tortilla chip. This brand brings vibrant, visceral celebration of street life together in one irresistible mouthful. Manomas three newest flavours are available from Whole Foods and Independant Delis prices at £1.99 per 160g bag