Ingredients

2 tablespoons unsalted butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Directions

Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and
pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a
bowl. 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. Add the green onions, jalapeno, and garlic and
cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add
the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an
8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to
12 minutes. Serve hot with the chips.