Headed to a football watching party today and need a good dip recipe? Try this hot corn dip. Turn up the heat and add a few more jalepenos, if you wish. Serve with tortilla chips or crackers and root your favorite team on.
4 ears of corn
1/4 cup of butter
2 Tbsp of oil
1/2 of a red bell pepper, diced
1 small onion, diced
salt & pepper to taste
1 jalepeno, seeded and diced
2 Tbsp of minced garlic
1 1/2 cups of mayo
3 cups of shredded cheese
Preheat oven to 425 degrees.
Cut away corn from the cob and place in a large skillet over high heat. Stir occasionally. When the corn begins to sizzle and char, add butter, oil, salt and pepper. Stir and keep the heat high. Add peppers and onion. Stir and cook until tender (about 10 minutes). Remove from heat and let cool.
In a large mixing bowl, add cooled corn mixture to mayo and 2 cups of shredded cheese. Stir until combined. Pour into a greased baking dish and top with remaining 1 cup of shredded cheese.
Bake 25 minutes or until cheese is bubbly.