Hot Corn Dip with Crispy Tortillas

INGREDIENTS

• 2 tablespoons unsalted butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapenos, seeded and minced
• 2 teaspoons minced garlic
• 1 cup Mayonnaise
• 8 ounces Monterey Jack cheese, shredded (about 2 cups)
• 1/4 teaspoon cayenne
• Crispy Tortilla Chips

INSTRUCTIONS

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

Melt the remaining 1 tablespoon butter in the skillet. 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. Pour the mixture into the bowl with the corn and let cool.

Preheat the oven to 350?F.

Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch 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.

Yield: 6 cups dip; 12 to 18 servings