Sunday, September 7, 2008

Hot Corn Dip

Today is Appetizer Sunday at our place. So nothing but appetizers for dinner. I saw this recipe in Kevin's blog (Closet Cooking) and thought it sounded very interesting. We had some corn on the cob to use up and decided to give this dip a try. I have to tell you it is absolutely amazing. This will be in our regular rotation now. The recipe makes enough for 2 people so if you are having people over I would recommend doubling it.

Pepper Added by Joey - None, come to think of it I have never seen him add any to dip.

1 tablespoon butter
2 cups corn kernels (used 3 cobs - not cooked)
2 tablespoons butter
1/2 cup white onion, diced
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
1 jalapeno, seeded and diced
2 cloves of garlic, diced
1/4 cup mayonnaise
1/4 teaspoon cayenne
2 cups cheddar cheese, grated
Salt and pepper

1. Preheat the oven to 350F and grease a baking dish.
2. Remove the corn kernels from the cob using a knife. If you don't have corn on the cob just use frozen corn.
3. Melt the butter in a pan.
4. Add the corn to the pan and season with salt and pepper.
5. Cook until the corn is fully cooked and starts to brown (5-10 minutes). Set aside in a bowl.
6. Melt the butter in a pan.
7. Add the onion and pepper and cook for 2 minutes.
8. Add the green onions, jalapeno and garlic and cook for 2 minutes.
9. Add the contents of the pan to the corn and mix in mayonnaise, 1 cup of cheese and cayenne.
10. Pour the mixture into an baking dish and top with the remaining cheddar cheese.
11. Bake for 20 minutes until bubbling and golden brown on top.

1 comment:

~Amy~ said...

MMMM...That looks really good!