Hot Corn Dip

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!!!

 

Hot Corn Dip

Ingredients

1. 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. 2 T unsalted butter
3. ½ t salt
4. ½ c finely chopped red bell peppers
5. 7-9 oz chopped green chiles, drained (either two 4.5 oz cans or one 7 oz can)
6. 1-2 jalapenos, seeded and minced
7. 2 t minced garlic
8. ¾ c mayonnaise
9. ¼ t cayenne
10. 8 oz monterrey jack cheese, shredded
11. Sharp cheddar, shredded (optional)
12. 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.