Hot Corn Dip

I promise to get back to posting some healthy stuff again soon…but this is too good not to share. And yes, I do make things without cream cheese, though it’s been involved in several recipes lately.

Originally seen here, and modified mainly because I read the directions wrong the first time through. However, I liked my variation and will likely continue to make it this way!

1 tablespoon butter
2 cups corn kernels (from 2 ears cooked corn)
salt and pepper to taste
1 tablespoon butter
1/2 cup yellow onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup green bell pepper (chopped) – or, really, you could just do 1/2 cup total pepper, but it’s prettier this way!
1/4 cup chopped green onions (green and white parts)
1 fresh jalapeño (chopped)
2 teaspoons garlic (chopped)
1/4 cup mayonnaise
2-3 oz. softened cream cheese
2-3 oz crumbled Feta (or you can use a handful of some other shredded cheese: monterey jack, provolone)
1/4 teaspoon cayenne
1 large handful sharp cheddar (grated)

1. Melt the butter in a pan.
2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
3. Melt the butter in same pan.
4. Add the onion and pepper and saute until the onions are soft, about 2 minutes.
5. Add the green onions, jalapeño and garlic and saute until softened, about 3 minutes.
6. Mix the corn, onions, peppers, mayonnaise, cream cheese, feta/monterey jack and cayenne in a bowl.
7. Pour the mixture into an 8×8 inch baking pan and top with the cheddar cheese.
8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes. Serve with tortilla chips, corn chips, pretzel crisps, crackers…the possibilities are endless!

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