Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)

  3. 1/2 teaspoon salt

  4. 1/8 teaspoon freshly ground black pepper

  5. 1 cup finely chopped yellow onions

  6. 1/2 cup finely chopped red bell peppers

  7. 1/4 cup chopped green onions (green and white parts)

  8. 1 jalapeÒo, seeded and minced

  9. 2 teaspoons minced garlic

  10. 1 cup Mayonnaise or store-bought mayonnaise

  11. 8 ounces Monterey Jack cheese, shredded (about 2 cups)

  12. 1/4 teaspoon cayenne Crispy Tortilla Chips

Instructions Jump to Ingredients ↑

  1. 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, jalapeÒo, 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. † Serve hot with the chips. † Yield : 6 cups dip; 12 to 18 servings


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