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Hot Corn Dip

Author/Submitted by:
Servings: 18
Categories: Appetizers / Cheese / Dips / Garlic / Low-Carb / Vegetables / Vegetarian

2  tablespoons  unsalted butter
3 1/2  cups  corn kernels, preferably fresh
1/2  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
1  cup  yellow onions, finely chopped
1/2  cup  red bell pepper, finely chopped
1/4  cup  green onions, chopped
1    jalapeno, seeded and minced
2  teaspoons  minced garlic
1  cup  mayonnaise
8  ounces  Monterey Jack cheese, shredded (about 2 cups)
1/4  teaspoon  cayenne
    tortilla chips

1. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

2. Melt the remaining 1 tablespoon butter in the skillet. Add the yellow onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.

3. Preheat the oven to 350F.

4. Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.

5. Serve hot with the chips.

Low-carb in moderation or in maintenance mode if eaten without tortilla chips: 8g Carbohydrate; 1g Dietary Fiber per serving I used canned corn, which worked fine. No popping noise. I also didn't cook it until it was a deep golden brown because canned corn is already cooked. I cooked it the minimum times given in the directions. You can easily split this recipe. It makes a lot of dip and it's pretty rich!

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