Hot Corn Dip

By jenniferj

Ingredients

• Ingredients:
• Hot Corn Dip
• 1 teaspoon olive oil
• 3-4 ears of fresh corn on the cob (can use frozen if it is out of season)
• 1 red bell pepper, diced
• 1 small can of white hominy (drained)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup sour cream
• 1 pepper in adobe sauce, chopped
• 1 small can of olives, sliced
• 1 cup imitation crab pieces
• 1 tablespoon fresh cilantro, rough chopped
• 1 cup cheddar cheese, shredded, divided
• 1/4 cup mayonnaise
• Method:

Preparation

Step 1

Slice the kernels off the cob. Drizzle olive oil in a large pan and fry the corn until golden brown. Add pepper, hominy, onions, garlic and sauté until onions are translucent. Season the vegetables with salt & pepper. In a large bowl mix, sour cream, mayonnaise, adobe pepper, olives, crab cilantro and ½ of the cheese. Add vegetables to the sour cream mixture, pour in to baking dish, and top with rest of cheese. Bake in a 350-degree oven for 20-25 minutes until the cheese melts and starts to brown. Enjoy with tortilla chips. Serves 6
Pantry-Friendly Mexican Cooking by LeAnn Bird
www.pantryfriendlycooking.com