2 T unsalted Butter
3-1/2 c Corn Kernels (from 4 ears fresh white or yellow corn)
½ t Salt
1/8 t freshly ground Black Pepper
1 c finely chopped Yellow Onions
½ c finely chopped Red Bell Peppers
¼ c chopped Green Onions (green and white parts)
1 Jalapeno, seeded and minced
2 t minced Garlic
½ to 1 c Mayonnaise
4 ounces Monterey Jack or Cheddar, shredded
4 ounces sharp Cheddar, shredded
¼ t Cayenne
Tortilla chips, for dipping
Preheat the oven to 350 degrees.
Melt 1 T of the butter in a large heavy skilled over medium-high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining T of butter in the skilled. Add the onions and bell peppers 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 the mayonnaise, ½ of the Monterey Jack and half of the Cheddar, and cayenne and mix well. Pour into an 8” square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.