CORN DIP

• 1 tablespoon olive oil
• 1 small yellow onion chopped
• 3/4 cup chopped green peppers and red peppers
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 cloves garlic minced
• 2 15 ounce cans corn (preferably fire-roasted)
• 3/4 cup mayonnaise
• 1 cup sour cream
• ½ cup chopped green onions
• 1 small jalapeno minced (see notes)
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon ground cayenne pepper
• 2 cups shredded cheddar and Monterey Jack cheese
• Green onions or fresh cilantro chopped (garnish)
• Fritos and tortilla chips for serving optional

Instructions

Hot Dip

• Preheat oven to 375 degrees.
• Heat the olive oil over medium high heat in a medium skillet. Add the onions and bell peppers and cook until soft.
• Reduce the heat to low and add the salt, black pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let the mixture cool for a few minutes.
• Combine the cooked veggies with the corn kernels, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese.
• Spoon the mixture into a baking dish and bake for 20-25 minutes or until golden brown and bubbly.
• Serve with Fritos and tortilla chips

Cold Dip

• Heat the olive oil over medium high heat in a medium skillet. Add the onions and bell peppers and cook until soft. Reduce the heat to low and add the salt, pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let it cool.
• Once fully cooled, combine the cooked veggies with the corn kernels, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese. Cover and refrigerate for 1 hour to allow the flavors to blend.
• Serve with tortilla chips, crackers, or crostini.