- 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