2 cupsfresh, canned, or frozen corn kernels*blotted dry
½yellow oniondiced
⅓cupred bell pepperdiced
1jalapeño deseeded and minced
3clovesgarlicminced
¼cupmayonnaise
¼cup sour cream**
¾cupmonterey jack cheese***shredded
¾cup cheddar cheeseshredded
1 teaspooncayenne
½tsp onion powder
1teaspoonsaltdivided
¼teaspoonpepper
Instructions
Pre-heat oven to 425°F
Lightly oil an 8x8 baking dish with cooking spray.
Pat corn dry with a towel.
Heat 2 tablespoon of butter in a large pan over medium heat.
Add corn to the pan with ½ teaspoon of salt.
Cook corn until the edges begin to brown slightly, stirring occasionally.
Season the corn with pepper then pour it into a large bowl.
Heat 1 tablespoon of butter in the pan.
Add onion to the pan and cook for about 5 minutes.
Mix in bell pepper and ½ teaspoon of salt and cook for another 2-3 minutes.
Add the jalapeño and garlic to the pan and cook for another 2 minutes.
Pour vegetable mixture into the bowl with the corn.
Mix in mayonnaise, sour cream, monterey jack, cayenne, and onion powder.
Pour corn mixture into the baking dish and distribute evenly.
Sprinkle cheddar over the top of the corn dip.
Bake for ~20 minutes. If the cheese is not browned enough for your taste, turn on the broiler for 2-3 minutes, until browned.
Notes
*Corn choice: Fresh, frozen, or canned corn will work in this dish. If using fresh, it must be removed from the cob. If using frozen, it needs to be defrosted and dried in a towel. If using canned corn, drain and rinse it, then dry it off on a towel. **Sour cream: This can be replaced with Greek yogurt.***Cheese: Other cheeses that will work are pepper jack or gouda.
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