Appetizers - Hot Corn Dip
Sandy
ingredients
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 onions
- 1/2 cup finely chopped red bell peppers
- 1/4 cup chopped green onions (green and white parts)
- 1 jalapeno, seeded and minced
- 2 teaspoons minced garlic
- 1/2 to 1 cup mayonnaise
- 4 ounces Monterrey jack or cheddar, shredded
- 4 ounces sharp cheddar, shredded
- 1/4 teaspoon cayenne
- Tortilla chips, for dipping
directions
PREPERATION
- 1
Preheat the oven to 350 degrees F. Melt 1 Tb butter in large heavy skillet over med-high heat. Add corn, salt, & pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 min. Transfer to a bowl.
- 2
Melt the remaining Tb of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 min.
- 3
Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
- 4
Add the mayonnaise, 1/2 of the Monterrey jack and 1/2 of the cheddar, and the cayenne and mix well.
- 5
Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes & serve with chips.
Source: Sandy Steffens
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