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