2 tablespoons butter
3 1/2 cups fresh corn kernels (from about 4 ears of fresh white or yellow corn)
or frozen if not in season~thawed
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (from white to pale green)
1 jalapeno, seeded and minced
2 garlic cloves, minced
1/2 to 3/4 cup mayonnaise
4 ounces shredded Monterey Jack cheese (for more zip use Pepper Jack Cheese)
4 ounces shredded sharp cheddar cheese
1/4 teaspoon cayenne pepper
Your favorite tortilla chips for dipping
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 kernels turn deep golden brown, about 5 minutes (my corn never turns a deep golden brown…). Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 3 minutes. Add the green onion, jalapeno, and garlic and cook, stirring for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise (start with 1/2 cup), 1/2 of the Monterey jack and one half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 20-30 minutes. Serve hot with the chips. Yields approxiately 6 cups. Be very careful, this dip is highly addictive!
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