2 Tbsp. butter
3 1/2 c. corn kernels (I just used 2 cans golden corn)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers
1/4 c. chopped green onions
1 jalapeno, seeded and minced (I didn't seed mine)
2 tsp. minced garlic
1/2 c. mayonnaise (olive oil mayo)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
1/4 tsp. cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees F. Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.Transfer to the bowl with the corn. Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. Pour into an 8-inch square baking dish (or something equivilant) and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips.
I served this at Justin's mom's for Thanksgiving and reheated the leftovers to serve at my side's Turkey Day at our house. I loved the stuff but I think some people were unaware that it was a dip and just ate it with a fork like a salad...I suppose that means it's pretty good if you can eat a dip without even having any chippies? Ready for the mouthwatering photo? Ok, I owe you one since I've been gone for so long....will post about the reason for that soon :) Here ya go....