Ingredients
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2 tablespoons unsalted butter
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3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
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1/2 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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1 cup finely chopped yellow onion
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1/2 cup finely chopped red bell pepper
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1 jalapeno, seeded and minced
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2 teaspoons minced garlic
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1/2-1 cup mayonnaise
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4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
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4 ounces sharp cheddar cheese, shredded
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1/4 teaspoon cayenne
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tortilla chips, for dipping
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1/4 cup chopped green onion (green and white parts)
Instructions
- Preheat the oven to 350° degrees F.
- 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.
- 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 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 mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne 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.
- NOTE: This recipe does NOT reheat well after freezing.