"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip, by , is from Good Food from Good Folks: Choate Family Reunion 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brandon Lawrence
Added: Thursday, February 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T butter
3 1/2 cups of corn kernels
1/2 tsp. salt
1 cup chopped yellow onion
1/2 cup chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
2 jalepenos, seeded and minced. I use 5 or 6
1/2 cup to 1 cup mayonaise.
4 ounces Monterey Jack
4 ounces Sharp Cheddar
1/4 tsp. cayenne. I use more.
You may substitute sour cream in place of mayo. BUT, it is best with the mayonaise.

Directions:
Directions:
Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. 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 the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.

Number Of Servings:
Number Of Servings:
12-18
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Top with freshly sliced red and green jalepenos for an added kick and color.

 

 

 

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