I had a great trip visiting family in Florida for Christmas. My travel down there was kind of a disaster, but I got there eventually and was still able to enjoy several days in the sun and lots of good food. As always, when I get the chance to eat out at restaurants I find myself thinking of ways I can re-create some of the dishes I enjoyed most. Before I start working on those recipes though, I thought I should share an appetizer that would be perfect for a New Year’s Eve party. You can’t go wrong with a warm, cheesey dip this time of year and everyone can indulge before their New Year’s resolutions start the next day!
- 2 tablespoons unsalted butter, divided
- 3½ cups corn kernels, fresh or thawed and drained
- ½ tsp. salt
- Pinch ground black pepper
- 1 onion, chopped
- 1 red pepper, chopped
- 1 jalapeño, seeded and minced
- 2 cloves garlic, minced
- ½ cup mayonnaise
- 4 oz. sharp cheddar cheese, divided
- 4 oz. Monterrey Jack cheese, divided
- Preheat the oven to 400 degrees.
- Melt 1 tbl. of butter in a large skillet over medium-high heat. Add the corn, salt and pepper and cook for about 5 minutes, stirring occasionally, until the corn turns brown. Transfer to a large bowl.
- Melt the remaining tablespoon of butter in the skillet. Add the onion and cook for 2-3 minutes, add the red pepper and cook for 2 more minutes. Stir in the jalapeno and garlic and cook for 2 more minutes until the onions are soft. Pour the vegetables into the bowl with the corn.
- Add the mayonnaise and half of the cheddar and Monterrey Jack cheeses and stir to combine. Pour into an 8-inch square pan or other 1-2 quart size baking pan and sprinkle the rest of the cheese over the top. Bake for about 20 minutes until the cheese is melted and golden brown. Serve with chips.
Adapted from Brown Eyed Baker