No-Leftover Corn Dip

Ingredients

• 2 tablespoons butter
• 3 1/2 cups fresh corn kernels or frozen corn kernels
• salt and pepper
• 1 large onion, chopped
• 1/2 cup red bell pepper, finely chopped
• 1 jalapeno, seeded and minced
• 2 cloves garlic, minced
• 1 cup mayonnaise
• 2 cups monterey jack cheese
• 1/2 teaspoon cayenne
• crispy tortilla chips

Directions

1. 1

   Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.

2. 2

   Add the corn, salt, and pepper.

3. 3

   Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.

4. 4

   (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

5. 5

   Melt the remaining 1 tablespoon butter in the skillet.

6. 6

   Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.

7. 7

   Add the jalapino, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.

8. 8

   Pour the mixture into the bowl with the corn and let cool.

9. 9

   Preheat the oven to 350 degrees.

10. 10

    Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well.

11. 11

    Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.

12. 12

    Bake until bubbly and golden brown, 10 to 12 minutes.

13. 13

    Serve hot with the chips.