Ingredients
• 2 ½ cups corn (frozen or fresh)
• 1 cup grated cheddar cheese
• ½ cup grated Monterey jack cheese
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ chopped bell pepper
• ½ chopped white onion
• 2 minced garlic cloves
• 2 minced green onions
• 1 jalapeno (remove its seeds, and mince)
• 2 tbsp. butter
• ¼ cayenne pepper
• Salt & pepper (to taste)
• Tortilla chips
Directions
1. Preheat your oven to a temperature of 350 F.
2. In a big skillet or pan melt the butter on medium heat. Then sauté both the bell pepper and onion until soft (around 5-7 minutes).
3. Then add the corn, cooking together for 5 minutes longer. Maintain stirring until the mixture is a lovely golden brown.
4. Add salt and pepper for a generous seasoning, and mix with optional cayenne pepper. Stir up with garlic and jalapeno. Cook and stir for approx. 1 minute.
5. Take a separate big bowl, and mix up the cheeses (minus a little bit of cheddar for later) with the mayonnaise and sour cream.
6. Now pour the vegetables into this bowl. Now take everything and transfer to a baking or pie dish (around 8 inches). Sprinkle your left over cheddar on the top.
7. Put in the preheated oven and bake for approx. 15 minutes. After this time the cheese will be melted, delightfully bubbly and somewhat brown.
8. Take it out of the oven and, with the tortilla chips (or fresh vegetables if you prefer), serve to your guests. Enjoy this corn-tastic dip!
ps- see my earlier post how to preserve corn
those interested in cancer & health related topics are free to see my blog-
• 2 ½ cups corn (frozen or fresh)
• 1 cup grated cheddar cheese
• ½ cup grated Monterey jack cheese
• ¼ cup mayonnaise
• ¼ cup sour cream
• ½ chopped bell pepper
• ½ chopped white onion
• 2 minced garlic cloves
• 2 minced green onions
• 1 jalapeno (remove its seeds, and mince)
• 2 tbsp. butter
• ¼ cayenne pepper
• Salt & pepper (to taste)
• Tortilla chips
Directions
1. Preheat your oven to a temperature of 350 F.
2. In a big skillet or pan melt the butter on medium heat. Then sauté both the bell pepper and onion until soft (around 5-7 minutes).
3. Then add the corn, cooking together for 5 minutes longer. Maintain stirring until the mixture is a lovely golden brown.
4. Add salt and pepper for a generous seasoning, and mix with optional cayenne pepper. Stir up with garlic and jalapeno. Cook and stir for approx. 1 minute.
5. Take a separate big bowl, and mix up the cheeses (minus a little bit of cheddar for later) with the mayonnaise and sour cream.
6. Now pour the vegetables into this bowl. Now take everything and transfer to a baking or pie dish (around 8 inches). Sprinkle your left over cheddar on the top.
7. Put in the preheated oven and bake for approx. 15 minutes. After this time the cheese will be melted, delightfully bubbly and somewhat brown.
8. Take it out of the oven and, with the tortilla chips (or fresh vegetables if you prefer), serve to your guests. Enjoy this corn-tastic dip!
ps- see my earlier post how to preserve corn
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://gscrochet designs.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
http://gscrochet designs.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
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