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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Hot Corn Dip Recipe

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This recipe for Hot Corn Dip is from Class of 2015, 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. 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
Directions:
Directions:
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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