"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Beveridge


2 tbsp. butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers (I use roasted red bell peppers from a jar)
1/4 cup chopped green onions
1 jalapeño, seeded and minced
2 tsp. minced garlic
1/2 cup mayonnaise
1 can black beans, rinsed and drained
4 oz. monterey jack, cheddar or pepperjack cheese shredded
4 oz. sharp cheddar, shredded
1/4 tsp. cayenne

Preheat oven to 350º. Melt 1 tbsp. 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. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the beans (they are optional), green onions, jalapeño and garlic; cook, stirring for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayo, cayenne pepper, half of the Monterey jack and half of the cheddar 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.

Personal Notes:
Personal Notes:
Serve hot with tortilla chips.




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