Text Show
Hot Corn Dip

Printer Friendly
Serves 4 » Adapted from Closet Cooking

The sweetness of the corn balances nicely with the heat of the jalapenos and cayenne. A great Sunday afternoon, watching-the-game dip. Serve with tortilla chips and a cold Brennan's Amber or Pils.

Ingredients:
    1 tablespoon butter
    2 cups corn kernels (from 2 ears of corn)
    salt and pepper to taste
    1 tablespoon butter
    1/2 cup yellow onion, chopped
    1/4 red bell pepper, chopped
    1/4 cup chopped green onions
    1 jalapeno, chopped
    2 teaspoons garlic, chopped
    1/4 cup mayonnaise
    1 handful grated Monterey Jack
    1/4 teaspoon cayenne pepper
    1 handful grated Sharp Cheddar


Preparation:

Preheat oven to 350F.

Melt butter in a pan. Add corn, season with salt and pepper and saute untilt the corn starts to turn golden brown, about 5 minutes. Set aside.

Melt butter in a pan. Add the onion, and the pepper and saute unitl the onions are soft, about 2 minutes. Add the green onions, jalapeno and garlic. Saute about 2 more minutes.

Mix the corn, onion mixture, mayonnaise, monterey jack and cayenne in a bowl. Pour into 8 X 8-inch baking pan and top with the Cheddar.

Bake until bubbling and golden brown on top, 10-20 minutes.