Hot Corn Dip
2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeño, seeded and minced
2 teaspoons minced garlic
1 cup Mayonnaise or
store-bought mayonnaise
8 ounces Monterey Jack cheese, shredded (about 2 cups)
1/4 teaspoon cayenne
Crispy Tortilla Chips
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. (The corn will make a
popping sound as it cooks.) Pour the corn into a mixing bowl. Melt the
remaining 1 tablespoon 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, jalapeño, and garlic and cook, stirring,
for 2 minutes, or until the vegetables are softened. Pour the mixture into
the bowl with the corn and let cool. Preheat the oven to 350 F.
Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the
corn mixture 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.
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