Hot Corn Dip with Crispy Tortilla Chips
Source of Recipe
lifestyle.msn.com
List of Ingredients
· 2 tablespoons unsalted butter
· 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
· 1/2 teaspoon salt
· 1/8 teaspoon 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 jalapeño, seeded and minced
· 2 teaspoons minced garlic
· 1 cup Mayonnaise or store-bought mayonnaise
· 8 ounces Monterey Jack cheese, shredded (about 2 cups)
· 1/4 teaspoon cayenne
· Crispy Tortilla Chips
Recipe
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.
2. 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, jalapeño, 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.
3. Preheat the oven to 350 degrees F.
4. 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.
5. Serve hot with the chips.
Makes 6 cups of dip; 12 to 18 servings
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