Warm Corn Dip
Expect to be asked for the recipe, this cheesy corn dip is just that good.
2 tablespoons butter
1/4 cup small dice onion
2 tablespoons minced jalapeños
1 1/2 tablespoons minced garlic
3 cups corn kernels (fresh, frozen or canned)
1 cup roasted poblano peppers, chopped
1/2 cup roasted red bell pepper, chopped
1/4 cup green onions, finely chopped (green parts only)
4 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
3/4 cup sour cream
3/4 cup mayonnaise
Salt and cayenne pepper to taste
- Preheat oven to 375°F (190°C).
- In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3 to 4 minutes. Add the jalapeños and the garlic and sauté for 2 more minutes. Add the corn and sauté for 5 to 6 minutes.
- Remove the corn, jalapeños, garlic and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season to taste with seasoning salt.
- Place the dip in a greased casserole dish, and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with chips.
Makes 6 to 8 appetizer servings.