- 2 tablespoons of unsalted butter
- 3 1/2 cups of corn kernels (4 ears of fresh corn, either white or yellow)
- 1/2 teaspoon of salt
- 1/8 teaspoon of fresh ground black pepper
- 1 cup of finely chopped onion
- 1/2 cup of finely chopped red pepper
- 1/4 cup of chopped green onion (both green, and white parts)
- 1 jalapeño, minced – take seeds out
- 2 teaspoons of fresh minced garlic
- 1 cup of mayonnaise
- 8 ounces of Monterey jack cheese, shredded (approx 2 cups)
- 1/4 teaspoon of cayenne pepper
- Tortilla chips, pita chips, or fresh crudités
Melt only 1 of the tablespoons of butter in a large skillet, over medium, to medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels are brown. Be sure not to burn butter, or corn. The corn will pop as it cooks. This is normal. Once cooked, set aside in a mixing bowl.
Melt the remaining 1 tablespoon of butter in skillet. Add in the onions, and bell peppers. Cook, stirring often, until they are wilted, approx 2-3 minutes. Add green onions, jalapeños, and garlic. Cook for 2-3 minutes, or until the veggies are soft, stirring occasionally. Add these into the mixing bowl, set aside, and allow to cool.
Preheat oven to 350º.
Add the mayo, 1 cup of the grated cheese, and cayenne to corn mixture. Mix well. Pour into an 8 inch square baking dish. Sprinkle the rest of the cheese on top. Bake until bubbly, and golden brown – 10 to 12 minutes.
Serve hot with tortilla chips, pita chips, and/or crudités.