The Humpherys Family

Creamy Corn Dip

Source  Our Best Bites
Recipe Added:  12/29/2011
2 Tbsp butter
3 1/2 cups frozen corn
1/2 tsp salt + 1/8 tsp black pepper
1 cup onion, finely diced
1/2 cup red pepper, finely diced
1/4 cup green onions, finely diced
1 can diced green chiles
2 tsp minced garlic
1/2 -3/4 cup mayonnaise
4 oz Monterrey Jack, shredded
4 oz sharp Cheddar, shredded
1/4 tsp cayenne
 Chilled Version:
3 cans mexi or fiesta corn, drained
3 green onions, diced
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbsp lime juice
1 tsp garlic salt
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sugar
Preheat oven to 350 F. Melt 1 Tbsp butter in skillet over medium-high heat. Add corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining butter in skillet. Add onions and peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add green onions, jalapeno, chiles, and garlic and cook, stirring, for 2 minutes, or until softened. Transfer to bowl with the corn. Add 1/2 cup mayo, cayenne pepper, half of Monterrey Jack and half of Cheddar and mix well. Add more mayo if needed. Pour into an 9x9 square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla or corn chips.

Chilled Version: Combine all ingredients together in a large bowl and refrigerate for at least 1 hour. Serve with corn chips.
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