Roasted corn dip I had to share with you all! I am really excited about this dip for a couple of reasons. First, it is delicious (duh!) but it’s also vegetarian (no bacon in sight) AND it doesn’t have any aged cheese in it… which may not be a big deal but when you have a friend (and you know who you are!) who can’t eat aged cheeses, warm dips can be kind of a challenge. So, finding one that is delicious, vegetarian that doesn’t contain aged cheese and can be made ahead…
corn kernels (fresh or frozen)
onions, finely chopped
red bell pepper, finely chopped
jalopeno, seeded & chopped
jack cheese, shredded
salt and pepper
cayenne pepper, (optional)
11.Pre heat oven to 350 degrees.
2.Spray a medium sized baking dish with cooking spray. Set aside.
3.In a large skillet over medium high heat melt 1 Tbsp. of the butter. Add the corn and cook, stirring occasionally until the corn is cooked and the kernels turn a nice golden brown color - about 5 - 7 minutes. The corn will make crackling noises as it cooks so don't worry!
4.Pour the corn into a large bowl and set aside.
5.Melt the remaining 1 Tbsp. butter in the pan and add the onions and bell pepper. Cook until the onions are just beginning to soften, about 3 - 4 minutes. Add the jalapeno and garlic and cook for another 2 minutes. Pour the vegetables into the bowl with the corn and let cool.
6.Add the mayonnaise to the mixture in the bowl. Season with salt and pepper and cayenne is using. Stir 1 1/2 cups of the cheese into the mxiture and pour into the prepared baking dish. Sprinkle with the remaining cup of cheese and bake until bubbly and golden brown - about 10 - 12 minutes.
7.Serve with crackers, tortilla chips or veggies!