Name: Hot Corn Dip
Ingredients: 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)

Fresh Tortilla Chips

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Ingredients

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20–40 Soft Tortillas (Either Flour or Corn Tortillas can be used. I’ve tried both; they are different but I have no preference. Use as many as you think you’ll need to feed your guests. The amount of oil doesn’t vary.)
Vegetable oil
Salt

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Instructions

Heat ½ inch of oil in a heavy skillet until quite hot.
Meanwhile, cut your tortillas into quarters.
Have a salt shaker ready that salts liberally.
Have a bowl lined with paper towels ready.
In batches, gently place the soft tortillas into the oil, careful not to overcrowd.
Working very quickly, flip the tortillas after about 30 seconds.
Remove when slightly golden.
Place in towel-lined bowl and sprinkle immediately with salt, one batch at a time.

Find it online: https://wolffsapplehouse.com/corn-dip-tortilla-chips/