"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

Sweet and Zesty Corn Dip Recipe

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This recipe for Sweet and Zesty Corn Dip, by , is from Karen's Cookbook, 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!

Karen Parsons


2 1/2 c. corn (fresh or frozen)
1 c. cheddar cheese, grated, divided
1/2 c. monterey jack cheese, grated
1/4 c. mayonnaise
1/4 c. sour cream
1/2 red bell pepper, chopped
1/2 white onion, chopped
2 cloves garlic, minced
2 tbsp. butter
1/4 cayenne pepper, or to taste, optional
kosher salt and freshly ground pepper, to taste
tortilla chips

Preheat oven to 350º. Melt butter in a large pan or skillet over medium-high heat and sauté onion and bell pepper for 5-7 minutes, or until softened. Add corn and cook for another 5 minutes, stirring frequently, until golden brown. Season generously with salt and pepper, Stir together and add garlic. Cook for 1 minute, or until fragrant.

In a large bowl, mix together mayonnaise, sour cream, 1/2 cup cheddar cheese and Monterey jack.
Fold in sautéed vegetables, then transfer mixture to a 8-inch baking dish (or pie dish). Top with remaining cheddar cheese. Place in oven and bake for 15 minutes, or until cheese is melted and bubbly and just beginning to brown.

Remove from oven and serve with tortilla chips or fresh veggies. Enjoy!




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