Looking for a last minute appetizer to serve for the BCS championship game tonight (or for any of the other upcoming football playoff games)? Give this hot corn dip a try. I saw Ree Drummond make it while I was on the treadmill (always extra incentive to keep going so I can eat more!) and then I found similar recipes by Emeril Lagasse and Trisha Yearwood. A thorough analysis, ingredient comparisons, and a few taste testings and this is what I got. Enjoy and go team!!!
- 3 ½ c corn kernels (from 4-5 ears of fresh yellow or white corn or from a 16 oz bag of frozen corn)
- 2 T unsalted butter
- ½ t salt
- ½ c finely chopped red bell peppers
- 7-9 oz chopped green chiles, drained (either two 4.5 oz cans or one 7 oz can)
- 1-2 jalapenos, seeded and minced
- 2 t minced garlic
- ¾ c mayonnaise
- ¼ t cayenne
- 8 oz monterrey jack cheese, shredded
- Sharp cheddar, shredded (optional)
- Chips likes Fritos Scoops or Mission tortilla strips (or both)
Preheat oven to 350 degrees.
Melt 1 T butter in a large heavy skillet over medium high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn golden brown, about 5 minutes. Transfer to a bowl. Melt another T of butter and add red peppers (you can also add in chopped green bell peppers too) about 2 minutes then add in the jalapenos, garlic and green chiles until the vegetables are softened. Add this to the bowl with the corn. Stir in the mayonnaise, 1 ½ c monterey jack cheese and cayenne and mix well. Pour into an 8-inch square baking dish. Sprinkle the remaining ½ c monterey jack cheese on top (and a little sharp cheddar cheese too, if you like). Bake until bubbly and golden brown, 25-30 minutes. Serve hot with chips.