Hot Corn Dip

Alas, it was the last Summer Sounds Concert in the park for this summer.  The crew gathered around our usual tree (lovingly known as the dancing tree!) and danced at the end of the night.  The Alternate Routes did not disappoint.  Great weather, great music and according to the group, tonight's recipe was a great choice to end the season.  Cheers to the group behind us that joined in.  Amazing how forgetting a bottle opener can open up a conversation; of course, we had one to share!
This is an Emeril Lagasse recipe from 2001.  There are many renditions out there for something similar.  Choose the recipe that is seasoned for your taste.  This is sweet, spicy and creamy.  That is the perfect combination for a delicious appetizer.

Hot Corn Dip
printable recipe

2 T. unsalted butter
3-1/2 c. corn kernels (ideally fresh cut from the cob)
1/2 tsp. salt
1/8 tsp. ground black pepper
1 c. finely chopped yellow onion
1/2 c. finely chopped bell pepper
1/4 c. chopped green onions, white and green parts
1 jalapeno, seeded and minced
2 tsp. minced garlic
1 c. mayonnaise
4 oz. shredded monterey jack cheese
4 oz. shredded sharp cheddar
1/4 tsp. cayenne pepper
tortilla chips for serving

Preheat oven to 350 degrees.
Melt 1 T. butter in a heavy skillet over medium high heat.  Add the corn, salt and pepper.  Cook, stirring occasionally, until the kernels are golden brown, about 5 minutes.  Transfer to a bowl.

Melt the second T. of butter.  Add the onion and bell pepper.  Cook about 2 minutes, stirring often, until the vegetables are wilted.

Add the green onions, garlic and jalapeno.  Cook for an additional 2 minutes.  Add to the bowl with the corn.

Add the mayonnaise, 1/2 of the cheese and the cayenne pepper.  Stir all to combine.

Spread in an 8 X 8 baking dish.  Top with the rest of the shredded cheese.

Bake 10-12 minutes until cheese is melted and it is hot and bubbly.
Serve with tortilla chips.