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.