Recipe Index

Ingredients

• 4 ears fresh corn, kernels cut off (or 1 lb frozen corn, or two 15-oz cans, drained)
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup diced onion
• 1 cup finely minced jalapeno
• 1 cup diced red bell pepper
• 1 teaspoon smoked paprika
• 3 to 4 cloves garlic, minced
• 2 cups sliced green onions, plus more for garnish
• 1/2 cup mayonnaise
• 2 cups grated Monterey Jack cheese, divided
• 1 cup grated cheddar cheese, divided
• Tortilla chips, for serving

Method

1. Heat the oven to 375°F.
2. Melt the butter in a large oven-safe skillet over medium-high heat. Add the corn and cook, stirring occasionally, for 4 to 5 minutes, until lightly charred in spots.
3. Add the onion, jalapeno and red bell pepper. Season with the salt, black pepper and smoked paprika and cook for 3 to 4 minutes, until softened. Stir in the garlic for the last minute.
4. Remove from the heat and stir in the green onions, mayonnaise, half the Monterey Jack and half the cheddar, until well combined.
5. Smooth the top and sprinkle with the remaining cheeses.
6. Bake for 12 to 15 minutes, until the dip is hot and bubbling and the cheese on top is melted and lightly golden.
7. Garnish with extra green onions and serve hot with tortilla chips.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data