- 6
- 10 mins
- 35 mins
Ingredients
- 1 tablespoon butter
- 2 cups corn (fresh, thawed frozen or drained canned)
- 1 tablespoon butter
- 1/2 cup onion, diced
- 1/4 cup red bell pepper, diced
- 2 green onions, sliced
- 1 jalapeno, finely diced
- 1 clove garlic, chopped
- 1/4 cup mayonnaise
- 1/2 cup monterey jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- salt, pepper and cayenne to taste
Preparation
Step 1
Melt the butter in a pan over medium-high heat, add the corn, saute until the corn starts to turn golden brown, about 5 minutes, and set aside.
Melt the butter in the pan over medium-high heat add the onion, and pepper and saute until the onions are soft, about 3-5 minutes.
Add the green onion, jalapeno and garlic and saute until fragrant, about a minute.
Mix the corn, onions, peppers, mayonnaise, cheeses and cayenne in a bowl, reserving some of the cheese.
Pour the mixture into a baking pan and top with the reserved cheese.
Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
: Optionally implement steps 1-3, mix everything, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.