This is one of my favorite types of dip for game days, holidays, any days! I scoured Pinterest for the perfect recipe and I believe I found it at Our Best Bites. It has yummy, crunchy corn, a creamy base, a small kick (but not too much!). Something about this dip is very nostalgic to me…maybe it’s the red peppers? I don’t know, but it’s seriously good.
3 1/2 c. white or yellow fresh or frozen corn kernels
2 tbsp. butter, divided
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1 c. finely chopped yellow onion
1/2. c. finely chopped red bell pepper
1/4 cup chopped green onion (green and white parts)
1 jalapeno, seeded and minced
2 tsp. minced garlic
1/2 c. mayonnaise
4 oz. monterey jack, shredded
4 oz. sharp cheddar, shredded
1/4 tsp. cayenne
Fritos or tortilla chips for dipping
Preheat oven to 350°.
Melt 1 tablespoon of butter in a skillet over medium-high heat. Add corn, salt, and pepper. Cook for about 5 minutes and then transfer to a large mixing bowl. Next, melt your second teaspoon of butter in the skillet and add onions and red bell pepper. Cook, stirring often, until your onions are wilted, about 2 minutes. Add green onions, jalapeño and garlic. Cook stirring often for 2 more minutes and then transfer to your bowl with the corn. Add the mayo, cayenne powder, and 1/2 of your Monterey Jack and Cheddar cheeses. Mix well and then spread into an 8-inch baking dish. Sprinkle the remaining cheese on top and then bake for about 10-12 minutes, until bubbly and golden brown. Serve immediately with chips or fritos!
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