Tasty Tuesday: Hot Corn Dip

 This recipe was shared by Ansley, one of our MOPS mamas who has since "graduated" (aka, her daughter is starting kindergarten). This dip is super good & could be used as a side dish or an appetizer.

(photo source)

The Ingredients:

• 2 tbsp unsalted butter
• 3 1/2 cups corn kernels (from 4 ears of fresh corn)
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1 cup onion, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup green onion, green & white parts finely chopped
• 1 jalapeno, seeded & minced 
• 2 tsp minced garlic
• 1/2 to 1 cup mayonnaise
• 4 oz monterey jack or cheddar cheese, shredded
• 4 oz sharp cheddar, shredded
• 1/4 tsp cayenne
• tortilla chips

The Directions:

Preheat oven to 350 degrees. Melt 1 tbsp of butter in a large heavy skillet over med-high heat. Add corn, salt & pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 mins. Transfer to a bowl.

Melt remaining tbsp of butter in skillet. Add onions & bell peppers & cook, stirring often, until onions are wilted, about 2 mins. Add green onions, jalapeno & garlic & cook, stirring often, for 2 mins or until vegetables are softened. Transfer to bowl with corn.

Add mayonnaise, 1/2 of the cheese & cayenne to the corn mixture & stir well. Pour into 8-inch square baking dish & sprinkle remaining cheese on top.

Bake until bubbly & golden brown, about 10-12 mins. Serve immediately with tortilla chips.