Hot Corn Dip
Ingredients
-
4
ears
fresh corn
-
2
tablespoon
unsalted butter
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
cup
diced onion
-
1
cup
jalapeno, finely minced
-
1
cup
red bell pepper, diced
-
1
teaspoon
smoked paprika
-
3-4
cloves
garlic, minced
-
2
cup
green onions, sliced
-
½
cup
mayonnaise
-
2
cup
grated Monterey Jack cheese
-
1
cup
grated cheddar cheese
Instructions
- Preheat the oven to 350℉ (180℃). Remove corn kernels from the cobs if using fresh corn.
- Place a large skillet over medium-high heat and melt ½ tablespoon of butter.
- Add the corn, salt, and pepper, and sauté until the corn is deep golden brown, about 5 minutes.
- Remove from heat and place the corn in a bowl.
- In the same skillet, melt the remaining ½ tablespoon of butter and add the onions, jalapenos, bell peppers, smoked paprika, and garlic.
- Cook until the onions are translucent, about 2 minutes, then add the green onions and cook for another minute.
- Combine the vegetable mixture with the corn, then add mayonnaise, half of the Monterey Jack, and half of the cheddar cheese, mixing well.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake for 10-12 minutes or until bubbly and golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
693
Total fat
57g
Total carbohydrates
17g
Total protein
32g
Sodium
1034mg
Cholesterol
128mg
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