Hot Corn Dip
15-ounce cans yellow corn, or corn sliced from 4 fresh ears
fresh black pepper
finely chopped onions
finely-chopped red bell peppers
jalapeño, seeded and minced
cheddar cheese, grated
Homemade tortilla chips for dipping (see recipe below)
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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.
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