RecipeMuncher

How many times have you made a recipe expecting it to be one way then when you make it, the final result is way different then what you were expecting. That totally happened tonight.

The menu tonight was Hot Corn Dip + Taco Salad. I found the recipe for the dip on one of my fav blogs, Closet Cooking. Kevin’s pics are always beautiful and his recipes all look tasty. So tonight, I decided to whip up this dip because I had all of the ingredients on hand and it looked easy enough.

Let me just tell you. The taco salads are packed up for our lunches. Mike and I literally ate all but 2T of this dip. It is seriously amazing. The ingredients meld together to create a dip that is darn good. I didn’t bother photographing this because I knew that I couldn’t compete with Kevin’s…so check out his pic. It literally is as good as it looks.

Ingredients:
1 tablespoon butter
2 cups corn kernels (from 2 ears corn)
salt and pepper to taste
1 tablespoon butter
1/2 cup yellow onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions (green and white parts)
1 jalapeno (chopped)
2 teaspoons garlic (chopped)
1/4 cup mayonnaise
1 handful monterey jack (grated)
1/4 teaspoon cayenne
1 handful sharp cheddar (grated)

Directions:
1. Melt the butter in a pan.
2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
3. Melt the butter in a pan.
4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.
5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.
7. Pour the mixture into an 8×8 inch baking pan and top with the cheddar cheese.
8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.