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Hot Corn Dip

Hot Corn Dip

I made this dip for Fourth of July and served it with tortilla chips.  It had wonderful flavor, and was easily made the night before and put into the oven before the party.  In no time the dip was gone, and I was asked for copies of the recipe.  Closet Cooking shared the recipe, and inspired me to try something new.

Hot Corn Dip:

  • 1 Tbs butter
  • 2 cup corn kernels or (2 ears of corn removed from cob)
  • salt and pepper to taste
  • 1 Tbs butter
  • 1/4 cup yellow or red pepper, chopped
  • 1/2 cup yellow or sweet onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup green onions, chopped
  • 3 cloves garlic, chopped or pressed
  • 1/4 cup mayo
  • 1/4 tsp cayenne pepper (optional)
  • 1 handful of Monterey jack, grated
  • 1 handful of cheddar cheese, grated

Hot Corn DipMelt 1 Tbs of butter in a saute pan, add corn and saute until corn starts to become golden brown.  Place in a bowl and set aside.

Using the same pan, melt the other Tbs of butter and add peppers, garlic, and yellow onion.  Saute until vegetables become tender, add in green onions and saute 2 minutes more.  Add to the bowl of corn.

Mix in mayo, salt, pepper, cayenne, and half of the cheese.  Place in an 8×8 pan or a 9 inch pie plate.  Sprinkle with the rest of the cheese and bake at 350 degrees for 15-20 minutes.  Cheese will be melted and sides bubbly.

Hot Corn Dip

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About feedingmrpicky

Nothing to do but take care of my family and cook.

One response »

  1. I love how that looks. The ingredient list sounds good!

    Reply

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