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Hot Corn, Pepper and Cheese Dip

Hot Corn and Pepper Cheese Dip
Hot Corn and Pepper Cheese Dip
This healthy recipe comes from NDSU Extension Service.


2 Tbsp. unsalted butter, divided

16 oz. frozen corn, thawed

½ tsp. salt

⅛ tsp. black pepper

1 c. onion, chopped

½ c. red bell pepper, chopped

¼ c. green onions, chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

½ c. mayonnaise

Pinch cayenne pepper

4 oz. sharp cheddar cheese, divided

4 oz. Monterey Jack cheese, divided


Preheat oven to 400 F. Melt half of the butter in a large, heavy skillet over medium-high heat and add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown. Transfer to a bowl. Melt the remaining butter in the skillet and add the onions and bell peppers. Cook, stirring often, until the onions are translucent. Add the green onions, jalapeno and garlic and cook until the vegetables are softened. Combine with the corn. Add the mayonnaise, half of the cheddar cheese, half of the Monterey Jack cheese and the cayenne pepper and mix well to combine. Pour into an 8- by 8-inch baking dish and sprinkle the remaining cheese on top. Bake for 20 minutes or until bubbly and golden brown. Serve hot with tortilla chips.

Makes 12 servings.

Each serving has 190 calories, 14 grams (g) fat, 6 g protein, 12 g carbohydrate, and 1 g fiber and 300 milligrams (mg) sodium.

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