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Hot Corn Dip Recipe

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This recipe for Hot Corn Dip is from Good Food from Good Folks: Choate Family Reunion 2006, 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 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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