Monday, December 30, 2013
Hot Corn Dip
NOTE- Pic is not mine. Credit to Ourbestbites.com I made this dip for our family Christmas eve get together. I was in the mood for dip and for some reason corn sounded good so I started perusing Pinterest and found this little lovely. It didn't take too much time to prepare, I had the majority of the ingredients on hand and well it just looked and sounded like something I wanted to eat. It did not disappoint. It was creamy and delicious. It wasn't too heavy and wasn't greasy at all. I am definitely going to be making this again. Only problem with this dip is you want to either take it with you somewhere or have allot of people over to help you eat it otherwise it would be easy to sit and devour the whole thing alone!! I have a BIG weakness for dip!! Enjoy =) Ingredients •2 Tbs butter •3 1/2 cups corn kernels (I used WF sweet white corn) •1/2 tsp salt •1/8 tsp 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 jalapeno, seeded and minced- (I omitted this) •2 tsp minced garlic •1/2 to 1 cup mayonnaise - 1/2 C was plenty for mine •4 ounces Monterey jack shredded •4 ounces sharp cheddar, shredded •1/4 tsp cayenne (I omitted this) •Tortilla chips or a sliced baguette, for dipping directions •1-Preheat the oven to 350°. •2-Melt 1 Tbs of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl. •3-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. •4-Add 1/2 C mayo, cayenne pepper, half of the Monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese. •5-Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos or sliced baguette.