"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hot Corn Dip Recipe

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

Georgia Lindstrom
Added: Monday, May 1, 2006


2 T butter
31/2 cups corn (fresh or canned)
1/2 tsp. salt
1/8 tsp. pepper
1 c finely chopped yellow or red onion
1/2 C finely chopped red bell pepper
1/4 C chopped green onion
1/2 C chopped Ortega Chilies (or 1 can chopped green chillies
2 tsp. minced garlic
1 C mayo
8 oz. jack cheese, shredded
1/4 tsp. cayenne

Melt 1 T. butter in large skillet over medium-high heat. Add corn, salt and pepper. Cook until golden brown. Transfer to a bowl and let cool. Melt remaining butter in skillet, add onion, garlic, peppers and chillies. Stir often until veggies are soft and all the liquid is gone. Add to corn and let cool.
Mix corn mixture with cheese (reserve a small amount for top), mayo and cayenne. Transfer to a baking dish and top with reserved jack cheese.
Bake at 350 for 12 to 15 minutes. Serve with tortilla chips




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