Hot Corn Dip
Karen Baker
One of my favorites. I love corn.
ingredients
- 2 tablespoons unsalted butter
- 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1/4 cup chopped green onion (green and white parts)
- 1 jalapeno, seeded and minced
- 2 teaspoons garlic
- 1/2 to 1 cup mayonnaise
- 4 ounces monterey jack or cheddar, shredded
- 4 ounces sharp cheddar, shredded
- 1/4 teaspoon cayenne pepper
- Tortilla chips for dipping
directions
- 1
Preheat oven to 350°
- 2
Melt 1 tablespoon of butter in a large heavy skillet over medium high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until kernels turn a deep golden brown, about 5 minutes. Transfer to a bowl.
- 3
Melt the remaining butter in the skillet and add the onions and red peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and the garlic and cook, stirring, for about 2 minutes, or until all vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne pepper and mix well.
- 4
Spread into a 8 inch square dish and sprinkle with the remaining cheese, Bake until bubbly and golden brown, about 10 to 12 minutes.
- 5
Serve hot with tortilla chips.
notes
This is a "HOT" version of the White Trash Dip.
Source: Karen
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