Hot Corn Dip

By foodiva

Ingredients

• 1 pound corn kernels (fresh or frozen)
• 1 jalapeño, seeded and minced
• 6 green onions, green and white parts sliced
• 3 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne
• 1/8 teaspoon coriander
• 3/4 cup mayo
• 8 ounces sharp cheddar, shredded (I like using both white and orange for the color)
• tortilla chips for serving

Details

Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from mycupisfull.com

Preparation

Step 1

Instructions
Heat the oven to 350 degrees Fahrenheit.
Melt the butter in a large frying pan.
Add the jalapeños, green onions, and garlic and sauté for 2-3 minutes, until the garlic begins to be fragrant.
Add the corn to the pan, stir everything together to coat the corn in the butter, and sauté for 5 minutes.
Remove everything to a large mixing bowl, and season with the red pepper flakes, garlic powder, salt, pepper, cayenne, and coriander, turning to coat it all evenly.
Mix in half of the cheddar.
Add the mayo (feel free to cut it back if you'd like a thicker dip), and stir to coat evenly.
Spread the dip into a 8 inch square baking pan (or you can do two pyrex loaf pans like I used).
Sprinkle the other half of the cheddar to coat the top of the dip. At this point you can cover it with plastic wrap to rest in the fridge for a day, and the flavors will develop further, but it will be perfectly tasty if you make it immediately.
Bake for approximately 20 minutes until the top is bubbly and golden. If you are baking this after it has been chilled, it will probably take a couple extra minutes.
Serve with chips & enjoy!

Instructions