Hot Corn Dip With Crispy Tortilla Chips - cooking recipe

Ingredients

2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 - 1 cup mayonnaise
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
tortilla chips, for dipping

Preparation

Preheat the oven to 350\u00b0 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
Transfer to a bowl.
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.
Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with the chips.
NOTE: This recipe does NOT reheat well after freezing.