Hot Corn Dip
 
2 Tbsp  unsalted butter
3-1/2 cup  corn kernels (from 4 ears fresh white or yellow corn)
1/2 tsp  salt
1/8 tsp  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   jalapeo, seeded and minced
2 tsp  minced garlic
1 cup  mayonnaise or
  storebought mayonnaise
8 oz.  monterey jack cheese, shredded (about 2 cups)
1/4 tsp  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, jalapeņo, 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. 
 
 
 
-- 
(ID: 2555) Mirror: rec.food.recipes: Tue, May 17, 2005


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