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Hot Corn Dip

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1 Tablespoon butter

2 cups (from 2 ears of corn) corn kernels

salt and pepper to taste

1 Tablespoon butter

1/2 cup yellow onion, chopped

1/4 cup 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

Adapted From:

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 beer. 

Preheat oven to 350F.

Melt butter in a pan. Add corn, season with salt and pepper and saute until 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 until 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.