Hot Corn and Cheese Dip

INGREDIENTS: 2 tablespoons unsalted butter, divided 3½ cups corn kernels (from about 4 ears of fresh corn, or 16 ounces frozen corn, thawed, drained and patted dry) ½ teaspoon salt

Pinch ground black pepper. 1 cup finely chopped yellow onion (about 1 small to medium onion). ½ cup finely chopped red bell pepper (about ½ a pepper).

¼ cup finely chopped green onions (about 1 bunch) 1 jalapeño, seeded and minced 2 cloves garlic, minced ½ cup mayonnaise (I substituted Greek yogurt)

Pinch cayenne pepper 4 ounces sharp cheddar cheese, divided 4 ounces Monterey Jack cheese, divided Tortilla chips, for dipping

INSTRUCTIONS: Preheat oven to 400 degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.

Transfer to the bowl with the corn. Add the mayonnaise (or Greek yogurt), half of the cheddar cheese, half of the Monterey Jack cheese, and the cayenne and mix well to combine.

Pour into an 8-inch square or other 1 to 2-quart size baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 20 minutes. Serve hot with tortilla chips.

ENJOY!!!😄