No-Leftover Corn Dip Recipe

No-Leftover Corn Dip Recipe

Ingredients

  • 2 tbsp. butter
  • 3 ½ cups fresh corn kernels or frozen corn kernels
  • Salt and pepper
  • 1 large onion, chopped
  • ½ cup red bell peppers, finely chopped
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 cup mayonnaise
  • 2 cups Monterey jack cheese
  • ½ tsp. cayenne
  • Crispy Tortilla Chips

Directions

  1. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
  2. Add the corn, salt, and pepper.
  3. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.
  4. Melt the remaining 1 tablespoon butter in the skillet.
  5. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the jalapino, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.
  6. Preheat the oven to 350 degrees.
  7. Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well.
  8. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
  9. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.