Hot Corn Dip

By kayjayjohnson

Ingredients

• 4 tablespoons butter, divided
• 3 medium ears of corn, shucked, corn cut from cob
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 small jalapeno, seeds and ribs removed, finely chopped
• 1/2 medium green pepper, chopped
• 1 cup sour cream
• 3/4 cup mayonnaise
• 10 ounces Monterey Jack/Cheddar Cheese blend, divided
• 1/2 teaspoon cumin
• 1/4 teaspoon Chipotle Chile Powder
• 1 small tomato, chopped
• 1/4 cup cilantro, chopped
• 1 green onion, white and green parts, chopped
• black olives
• Corn chips, for dipping

Preparation

Step 1

Preheat oven to 350 degrees.

In a large skillet, melt 2 tablespoons of butter over medium – medium/high heat. Add corn. Season with salt and pepper. Continue cooking until corn is fragrant, slightly soft and golden brown, approximately 10 minutes.

In another large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add onion and cook until soft and fragrant, approximately 2-3 minutes. Add garlic, jalapeno, and green pepper. Continue cooking for approximately 5 minutes, stir occasionally to prevent burning.

Remove corn and peppers from heat. Combine in one skillet. Allow to cool slightly.

In a large bowl combine sour cream, mayonnaise, 8 ounces of cheese blend, cumin, and chili powder. Add corn mixture and mix well.

Pour mixture into a greased 10-inch pie plate, or 2-quart baking dish. Top with remaining cheese. Cook for approximately 20 -25 minutes, or until top is melted and dip is bubbling

Garnish with tomato, cilantro, green onions, and black olives. Allow to cool slightly. Dig in!