Thursday, November 27, 2008

Hot Cheesy Corn Dip

Got this recipe from closet cooking and also Emeril - but changed it a little. This was great served with Tostito Gold chips - and hot while the cheese is still gooey!

1 bag frozen corn (12 oz), thawed
2 T butter (1 each)
1/2 large onion, chopped
1/2 red onion, diced
1 green onion (white and green), chopped
2 garlic cloves, minced
1 jalapeno, chopped
s/p to taste
1 block monterey jack cheese
1/3 cup light mayo
1/4 tsp cayenne pepper
1 1/2 handfuls of grated 2 % sharp cheddar cheese.

Saute the corn in 1 T butter for about 5 minutes. Set aside. Saute pepper and onions about 2 minutes in other pat of butter. Add rest of veggies, for another 2 minutes. Mix all together with the rest of everything - topping it with the cheddar cheese. 8x8 pan, lightly sprayed with pam. 20 minutes at 350. Yummy - and definitely has a kick!

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