Wednesday, February 5, 2014

Southwestern Corn Dip

I love a good dip, and this one combines several of my favorite things.

The best part?

You can serve this hot or cold

I actually prefer it cold, but for our Super Bowl party, I heated it in the oven, because I thought the rest of our group would like it best that way.

Southwestern Corn Dip
Serves a crowd

4 cups frozen (or fresh!) yellow corn kernels
1 red onion, diced small
1 red bell pepper, diced small
1/2 a jalepeno, minced (remove seeds and ribs)
2 cloves garlic, minced
1/4 cup chopped green onion (white and green parts)
1.25 cups shredded sharp cheddar cheese
1.25 cups shredded monterey jack cheese
1 cup mayo (not miracle whip)
1 teaspoon Louisiana hot sauce
1 tablespoon butter
1 tablespoon EVOO
Salt and Pepper

In a HOT pan, melt butter and toss in corn. Cook over medium high until corn begins to turn golden brown. Sprinkle with salt. Remove corn from pan once it's nicely golden.

Add EVOO to pan. Saute onion and bell pepper until onions are translucent and beginning to brown. Sprinkle with a little salt. Once golden, add jalepeno and garlic. Cook 2 minutes and remove from pan. Add to bowl with corn.

Combine remaining ingredients (cheeses, green onion, mayo, cheeses, hot sauce) in the bowl with the corn and onion mixture. Mix well. Stop here if you want to serve this cold.

To serve hot, place corn dip in a baking dish, bake at 350 for about 15-20 minutes or until bubbly.
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