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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip is from Aberdeen South Recipe Exchange , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. unsalted butter
3 1/2 cups fresh corn kernels (4 ears)
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 cup finely chopped onions
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1 jalapeno, seeded and minced
2 tsps. garlic, minced
1/2 to 1 cup real mayonaise
4 oz. montery jack or cheddar, shredded
4 oz. sharp cheddar, shredded
1/4 tsp. cayenne pepper
Directions:
Directions:
Melt 1 Tbsp. butter and add corn, salt and pepper. Cook over med-high heat stirring occasionally, until kernels turn deep golden brown, about 5 minutes. Transfer to bowl.
Melt remaining butter. Add chopped onions and bell pepper, stirring often, until onions are wilted, about 2 minutes.
Add green onions, jalapeno, and garlic and cook 2 minutes or until vegetables are softened. Transfer to bowl with corn.
Add mayonaise, 1/2 the jack cheese, 1/2 the cheddar cheesee and the cayenne. Mix well.
Pour in baking dish, sprinkle remaining cheeses on top.
Bake at 350º for 10 to 15 minutes, or until bubbly and golden brown.
Serve hot with tortilla chips.
Number Of Servings:
Number Of Servings:
12-18

 

 

 

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