Hot Corn Dip

Most of the recipes found here would make a good meal for 2 or 4, but we rarely see anything good to take to a potluck at work, family function, or just something yummy when friends are coming over. This dip is awesome for a football party.

This dip has become the staple "bring something" dish for several friends of mine, after tasting the recipe. This recipe is very flexible, and can be doubled, halved, or had most anything yummy added to it. This will yield roughly 6-7 cups of dip, so make accordingly. Remember, it will go fast.

You'll need:

• 2 tablespoons butter
• 3 1/2 cups corn kernels (the big bags of frozen are fine, that's what I used)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped green or yellow onions (or both, and you can add more than a cup)
• 1/2 cup finely chopped red bell peppers
• 2 teaspoons minced garlic
• 1 cup mayonnaise
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 1/4 teaspoon cayenne
• Tortilla Chips
• Something to bake it in (something like corningware looks nice, but mine's headed to a campground, so I used a foil pan so I can just throw it away

Method

Start of with an obelisk of corn, or about 3 1/2 cups.

Melt 1 tbps of your butter in a skillet

When the butter is all melted, and with the heat at high, toss in your corn, salt and pepper

I know my corn is still partially frozen, but that's fine. I accidentally do this often with this recipe, and it's never turned out any worse for it. If the corn is frozen, it will take about 10 minutes to brown, but it will be closer to 5 if it's thawed. You want the corn to turn golden brown in bits, and it will start making a popping sound when it's about done.

Cut up your peppers and onion.

By this time, your corn should be done. It's hard to see in the pic, but the corn has bits of brown on it, and that's about perfect.

Toss the corn into a bowl, and throw the rest of your butter in the skillet.

And throw in your onions and peppers.

After those have cooked for about 3-4 minutes, or until soft, lower your heat to low and toss in your garlic. I'm lazy today and used jarred minced garlic, but I recommend fresh.

After that's cooked for about a minute, toss that into your corn, as well. About now, heat your oven to 350F.

Add about a cup of your cheese, and your mayo. Use your judgement here, about the mayo. You know what consistency this should have; not too saucy but not so thick you can't dip it. Oh, and add they cayenne, too!

Spread it out into your cookware.

CRAP! I didn't realize how big this pan was! Luckily, I'm very OCD about groceries, and tend to buy things in twos. Seriously. So, I whipped up a second batch.

Much better! But WTF? I still have more cheese!

I know, I'll spread it out over the top of the corn!

Now that looks good! So, I'll wrap it in foil, and throw it in the oven.

Bake it until the edges start to brown, about 10-20 minutes depending on how much you made. Mine is a little underdone, because I am going to reheat it for serving later. If you plan on eating it as soon as you pull it out of the oven, skip the foil.

This stuff is great heated up later, too, like I'm doing. So, if you're having anyone over for the 4th, make some up, and heat it up in the oven several times throughout the day, to keep it soft and hot.