Hot Corn Dip
Author/Submitted by: http://www.emerils.com/
freshly ground black pepper
red bell pepper,
seeded and minced
Monterey Jack cheese,
shredded (about 2 cups)
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.
Preheat the oven to 350F.
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.
Serve hot with the chips.
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.
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!