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Hot Corn Dip

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I have made this 2 times in 2 weeks by request.  Sooo good!

  • 2 tablespoons butter
  • 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.
  • 1/4 cup chopped green onions (green and white parts)
  • 1 jalapeno, seeded and minced
  • 2 teaspoons minced garlic
  • 1/2 cup mayo…plus extra spoonful
  • 3/4 cup monterey jack, shredded
  • 3/4 ounces sharp cheddar, shredded
  • 1/4 teaspoon cayenne
  • Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl.
    Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
    Add 1/2 C mayo, cayenne pepper, Monterrey jack and cheddar and mix well. If you need more mayo to hold the mixture together then add it.
    Pour into an 8-inch square baking dish, sprinkle with more cheese to your liking…you can see I added a good amount! top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with Fritos, you can all seve with tortillas, I prefer Fritos!
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