Hot Corn, Pepper and Cheese Dip
Hot Corn, Pepper and Cheese Dip is a gluten free and lacto ovo vegetarian side dish. This recipe makes 8 servings with 302 calories, 10g of protein, and 23g of fat each. For $1.04 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of ground pepper, green onions, yellow onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 50 minutes. 8964 people were impressed by this recipe. It will be a hit at your The Super Bowl event. It is brought to you by Brown Eyed Baker. With a spoonacular score of 55%, this dish is pretty good. Similar recipes are Tyrokafteri (Hot Pepper and Cheese Dip), Cream Cheese and Hot Pepper Jelly Dip, and 4 Cheese Hot Roasted Red Pepper Dip.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
Pinch cayenne pepper
3½ cups corn kernels (from about 4 ears of fresh corn, or 16 ounces frozen corn, thawed, drained and patted dry)
2 cloves garlic, minced
¼ cup finely chopped green onions (about 1 bunch)
Pinch ground black pepper
1 jalapeño, seeded and minced
½ cup mayonnaise
4 ounces Monterey Jack cheese, divided
½ cup finely chopped red bell pepper (about ½ a pepper)
½ teaspoon salt
4 ounces sharp cheddar cheese, divided
2 tablespoons unsalted butter, divided
1 cup finely chopped yellow onion (about 1 small to medium onion)
Equipment:
oven
frying pan
bowl
baking pan
Cooking instruction summary:
1. Preheat the oven to 400 degrees F.2. 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. Transfer to a bowl.3. Melt the remaining tablespoon of 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. Transfer to the bowl with the corn.4. Add the mayonnaise, half of the cheddar cheese, half of the Monterey Jack cheese, and the cayenne and mix well to combine. Pour into an 8-inch square or other 1 to 2-quart size baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 20 minutes. Serve hot with tortilla chips.
Step by step:
1. Preheat the oven to 400 degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
3. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
4. Transfer to a bowl.
5. Melt the remaining tablespoon of butter in the skillet.
6. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
7. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
8. Transfer to the bowl with the corn.
9. Add the mayonnaise, half of the cheddar cheese, half of the Monterey Jack cheese, and the cayenne and mix well to combine.
10. Pour into an 8-inch square or other 1 to 2-quart size baking dish and sprinkle the remaining cheese on top.
11. Bake until bubbly and golden brown, about 20 minutes.
12. Serve hot with tortilla chips.
Nutrition Information:
covered percent of daily need
