Steffani, thank you SO much for making this! I cannot believe how fast we downed this stuff. Apparently it goes really well with Mel's Apple Toffee Blondies because we ate those just about as fast.
INGREDIENTS:
1 Tbsp butter
3 1/2 C corn kernels (fresh or frozen)1/2 tsp salt
1/8 tsp freshly ground pepper
1 C finely chopped yellow onion
1/2 C finely chopped red bell pepper (fresh or from a jar?)
1/4 C chopped green onion (green and white parts)
1 jalapeno, seeded and minced
2 tsp minced garlic
1/2 - 1 C mayonnaise (1/2 C was plenty for mine)
4 ounces monterey jack or cheddar, shredded (used Jack)
4 ounces sharp cheddar, shredded
1/4 tsp cayenne
tortilla chips, for dipping
DIRECTIONS:
Preheat oven to 350 degrees.
Melt 1 tablespoon butter in large, heavy skillet over medium-high heat. Add corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for 5 minutes as the recipe states. Transfer to a bowl.
Melt remaining tablespoon butter in the skillet. Add onions and bell pepper and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, cayenne pepper, half of the Jack and half of the cheddar, mixing well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
I suppose I should mention this is an Emeril recipe, but it is really a Steff recipe in my heart (and stomach).
Preheat oven to 350 degrees.
Melt 1 tablespoon butter in large, heavy skillet over medium-high heat. Add corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for 5 minutes as the recipe states. Transfer to a bowl.
Melt remaining tablespoon butter in the skillet. Add onions and bell pepper and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, cayenne pepper, half of the Jack and half of the cheddar, mixing well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.
I suppose I should mention this is an Emeril recipe, but it is really a Steff recipe in my heart (and stomach).
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