Tuesday, August 12, 2008

Hot Corn Dip

I had this at our neighborhood cookie exchange party last year. Delicious!

Hot Corn Dip

Oven 350

2 T butter

3 ½ c fresh corn kernels (about 4-5 ears)

½ t salt

¼ t salt

¼ t pepper

1 c finely chopped yellow onions

½ c finely chopped red bell pepper

1/4 c chopped green onions (white and green parts)

1 jalapeno, seeded and minced

2 t minced garlic

1 c mayonnaise

8 oz Monterey Jack cheese, shredded

¼ t cayenne pepper


Preheat oven to 350

Melt 1 T of butter in a large, heavy skillet over med-high heat. Add corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Pour the corn into a mixing bowl.

Melt the remaining butter in the skillet and add the onions and bell peppers and cook stirring often until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic. Cook stirring 2 minutes or until veggies are softened. Pour the mixture into a bowl with the corn and let cool.

Add the mayo, 1 cup of grated cheese and the cayenne to the corn mixture and mix well. Pour into an 8” square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 10-12 minutes.

Serve hot with chips.

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