Hot Corn Dip With Crispy Tortilla Chips

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh or yellow corn)
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 cup finely chopped yellow onion
• 1/2 cup finely chopped red bell pepper
• 1/4 cup chopped green onion (green and parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2-1 cup mayonnaise
• 4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
• 4 ounces sharp cheddar cheese, shredded
• 1/4 teaspoon cayenne
• tortilla chips, for dipping

Recipe

• 1 preheat the oven to 350° degrees f.
• 2 melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
• 3 add the corn, salt, and pepper.
• 4 cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
• 5 transfer to a bowl.
• 6 melt the remaining tablespoon of butter in the skillet.
• 7 add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
• 8 add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
• 9 transfer to the bowl with the corn.
• 10 add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
• 11 pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
• 12 bake until bubbly and golden brown, 10 to 12 minutes.
• 13 serve hot with the chips.
• 14 note: this recipe does not reheat well after freezing.