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Hot Corn Dip
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Author:
Andi Wolff
Ingredients
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2 tablespoons
butter
2
15-ounce cans yellow corn, or corn sliced from 4 fresh ears
½ teaspoon
salt
1/8 teaspoon
fresh black pepper
1 cup
finely chopped onions
½ cup
finely-chopped red bell peppers
¼ cup
chopped scallions
1
jalapeño, seeded and minced
2 teaspoon
minced garlic
1 cup
mayonnaise
12 ounces
cheddar cheese, grated
¼ teaspoon
cayenne
Homemade tortilla chips for dipping (see recipe below)
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Instructions
Preheat oven to 350º F.
Melt 1 tablespoon of the butter in a heavy skillet over medium high heat.
Add the corn, salt and pepper.
Cook, stirring occasionally, until the kernels turn a deep golden brown, about 5-7 minutes.
Transfer to a mixing bowl.
Melt the remaining butter in the skillet.
Add the onions and red peppers and cook, stirring often, until the onions are softened, about 5 minutes.
Add the scallions, jalapeño and garlic and cook, stirring for 2-3 minutes more.
Transfer to the bowl with the corn.
Add the mayonnaise, half the cheese and the cayenne and mix well.
Pour into a square casserole dish and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 20-25 minutes.
Serve with store bought or homemade tortilla chips.
Find it online
:
https://wolffsapplehouse.com/corn-dip-tortilla-chips/