Ingredients:

  • 1 Tbsp Unsalted Butter
  • 8 oz Mixed Mushrooms (e.g., Chestnut, Cremini, Shiitake), finely diced
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Dried Thyme
  • Salt and freshly ground Black Pepper, to taste
  • 8 oz Cream Cheese, full-fat, softened to room temperature
  • 1/2 cup Sour Cream (full-fat)
  • 1/4 cup Mayonnaise (good quality)
  • 1 (15 oz) can Sweet Corn, thoroughly drained and patted dry
  • 2 cups Sharp Cheddar Cheese, freshly grated (divided)
  • 1/2 cup Monterey Jack or Mozzarella cheese, freshly grated
  • 1/4 cup Fresh Chives, finely snipped
  • 1/2 Jalapeño, deseeded and finely minced (optional)
  • 2 Tbsp Fresh Parsley, roughly chopped (for garnish)
  • A sprinkle of Paprika (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or equivalent baking dish.
  2. Melt butter in a medium frying pan over medium-high heat. Add the diced mushrooms and cook, stirring occasionally, until all liquid has evaporated and the mushrooms are deeply browned and caramelized (approx. 7–8 minutes).
  3. Reduce heat to medium. Stir in the minced shallot, garlic, and thyme, and cook for 1 minute until fragrant.
  4. Stir in the Worcestershire sauce. Season generously with salt and pepper. Remove from heat and allow the Mushroom Salus mixture to cool slightly.
  5. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until completely smooth and lump-free.
  6. Stir in the drained corn, snipped chives, minced jalapeño (if using), and 1.5 cups of the grated Cheddar cheese. Mix until just combined.
  7. Gently fold the cooled Mushroom Salus mixture into the dip base. Mix just enough so that the savory mushrooms are evenly distributed.
  8. Transfer the entire mixture into the prepared baking dish.
  9. Sprinkle the remaining 1/2 cup of Cheddar and the Monterey Jack/Mozzarella evenly over the top layer.
  10. Bake for 25 minutes, or until the cheese topping is melted, golden brown, and the dip is bubbly around the edges.
  11. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and a dusting of paprika before serving.