• 2 tablespoons butter
  • 3 1/2 cups corn kernels (cut from fresh corn on the cob, or frozen fresh corn)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup finely chopped red onion
  • 1/2 cup finely chopped jarred roasted red peppers
  • 1/4 cup chopped green onions
  • 1 jalapeno, seeded and finely diced
  • 2 teaspoons minced garlic
  • 1/2 cup mayonnaise
  • 8 ounces of shredded cheese (any combo of monterey jack and cheddar)
  • 1/4 teaspoon cayenne pepper
  • Fritos Scoops or Tortilla chips, for dipping

This is a great dip!  It’s the perfect combination of sweet from the corn and salty from the cheese and chips.  This is a recipe that I knew would be good just from looking at the ingredients, but it was even better than I had imagined.  Everyone loved it, definitely a hit!


Preheat oven to 350 degrees.  Melt 1 tablespoon of butter in a large skillet.  Add corn, salt, and pepper.  Cook, stirring occasionally until kernels turn a golden brown color (about 5 minutes).  If you are using frozen corn, it won’t turn golden brown, but that’s ok – just cook for 5 minutes anyhow.  Transfer corn to a bowl.  Melt the other tablespoon of butter in the pan.  Add onion and bell pepper.  Stir often until onions begin to wilt (about 2 minutes).  Add green onions, jalapeno, and garlic.  Cook and stir for 2 more minutes until the vegetables begin to soften.  Transfer the vegetable mixture to the bowl with the corn.  Next, add the mayo, cayenne pepper, and most of the cheese (leave a small amount to sprinkle on top) to the bowl of vegetables and mix everything together.  Pour into an 8 inch square baking dish or something similar like a pie dish.  Sprinkle the remaining cheese on top.  Bake until bubbly and golden brown.  About 10-12 minutes.  Serve with Fritos Scoops or tortilla chips.

Adapted from: Our Best Bites