Ingredients:

  • 2 Tbsp unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 1 medium red bell pepper, small dice
  • 3 cloves garlic, minced
  • 2 Tbsp all-purpose flour
  • 1 - 2 chipotle peppers in adobo sauce plus 1 tsp sauce (to taste)
  • 1 cup low sodium chicken or vegetable broth
  • 1/2 cup whole milk or half-and-half
  • 6 oz Monterey Jack cheese, freshly shredded
  • 4 oz sharp Cheddar cheese, freshly shredded
  • 1 (15-oz) can whole kernel corn, drained
  • 1/2 cup frozen sweet corn, thawed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Kosher salt and black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

  1. Melt butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add diced onion and bell pepper; cook, stirring occasionally, until softened (about 5-7 minutes).
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables. Whisk constantly for 1 minute to cook out the raw flour taste, creating a roux.
  4. Slowly whisk in the broth until the mixture is smooth. Add the chopped chipotle peppers/sauce, cumin, and paprika. Bring the mixture to a gentle simmer, stirring until it thickens slightly (about 3 minutes).
  5. Reduce heat to low. Whisk in the milk or half-and-half. Ensure the mixture does not boil after the dairy has been added.
  6. Remove the pan completely from the heat. Add the shredded Monterey Jack and Cheddar cheeses gradually, a handful at a time, stirring constantly until each addition is completely melted and smooth before adding the next batch. This prevents the cheese from separating.
  7. Gently fold in the drained canned corn and the thawed frozen corn. Taste the dip and adjust seasoning with salt and pepper as needed.
  8. Transfer the Mexicorn and Cheese Fiesta Dip to a serving bowl. Garnish generously with fresh cilantro and serve immediately while piping hot with tortilla chips.