Hot Corn Dip is what you make it, as well. Over the years, I have seen various recipes for this cheesy appetizer. A famous country music singer turned Food Network star makes hers with canned Mexican corn, while others use frozen or fresh. Sometimes, it is just green chiles to flavor the melty cheese, but jalapenos do pop up in some recipes. And, speaking of melty cheese...my experience has led me to believe that Monterey Jack is the smoothest with the corn, but in a pinch Cheddar-Jack, Provolone, Pepper-Jack (for more heat), or whatever you have on hand can work. Mayonnaise is a binder that aids in the creamy texture of the dip, but when your Hellman's jar (Really, there should be no other mayo than Hellman's.) is empty, I have found that some softened cream cheese does the trick and adds a nice tang. Truly, with the right attitude, you can make Hot Corn Dip whatever you want it to be...and it will always be fabulous...even with stale corn chips.
(adapted from Trisha Yearwood)
2 tablespoons unsalted butter
1/2-3/4 cup onion, diced
1/2 cup red pepper, diced
1 jalapeno, finely diced
4 cups corn kernels, cut fresh from the cob
1 4.5-ounce can green chiles
1 cup mayonnaise
2-3 cups Monterey Jack cheese, grated
Preheat oven to 350F.
Melt butter in a large cast iron skillet.
Add onion, red pepper, and jalapeno.
Stir and saute until softened.
Add the fresh corn and green chiles.
Cook until heated through.
Stir in the mayonnaise to coat the corn kernels.
Add the Monterey Jack cheese and combine well.
Transfer the skillet to the oven and bake for 30 minutes until heated through and bubbly. (Serves 12 for snacking with sturdy corn chips.)