Hot Corn Dip
2 T. unsalted butter
3-1/2 c. corn kernels (ideally fresh cut from the cob)
1/2 tsp. salt
1/8 tsp. ground black pepper
1 c. finely chopped yellow onion
1/2 c. finely chopped bell pepper
1/4 c. chopped green onions, white and green parts
1 jalapeno, seeded and minced
2 tsp. minced garlic
1 c. mayonnaise
4 oz. shredded monterey jack cheese
4 oz. shredded sharp cheddar
1/4 tsp. cayenne pepper
tortilla chips for serving
Preheat oven to 350 degrees.
Melt 1 T. butter in a heavy skillet over medium high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels are golden brown, about 5 minutes. Transfer to a bowl.
Melt the second T. of butter. Add the onion and bell pepper. Cook about 2 minutes, stirring often, until the vegetables are wilted.
Add the green onions, garlic and jalapeno. Cook for an additional 2 minutes. Add to the bowl with the corn.
Add the mayonnaise, 1/2 of the cheese and the cayenne pepper. Stir all to combine.
Spread in an 8 X 8 baking dish. Top with the rest of the shredded cheese.
Bake 10-12 minutes until cheese is melted and it is hot and bubbly.
Serve with tortilla chips.