Not quite the hearty contribution to our "drive" here but Super Bowl was begging for some attention. We were going to a friend's house and I decided to make a quick dip. After a quick scan, I figured I would do something with the sole can of corn in my pantry!
Jalapeno-Corn Dip
Inspired by Kevin's Hot Corn Dip
Corn - 1 can
Red onion - 1/4th of a big onion, finely chopped
Bell pepper - red or green or a combo - 1/4th of a big pepper, finely chopped
Jalapeno - 1/2 of a big pepper (or 1 for a borderline spicy dip) - finely chopped
Green onions/scallions - 3, chopped, whites and greens
Garlic - 3 pods, finely chopped
Mayo - 1/4 cup
Cheese - 1/4 cup monterey jack + 1/4 cup mexican blend - that was the original plan but I ended up using mexican blend for the entire 1/2 cup since we couldn't find monterey jack!
Panko breadcrumbs - 1/4 cup
Butter - 2 T
In a non stick pan, heat 1 T butter and saute the corn with a sprinkle of salt and pepper till all the water evaporates and the corn turns golden brown. Remove it in a baking dish. In the same pan, heat 1 T of butter and saute garlic, onions and the bell pepper. When these are done, throw in the scallion and jalapeno. Add these vegetables to the corn.
Let it cool a little bit. Preheat the oven to 350 deg F in the mean time. Also, in a dry bowl, mix the 1/4 cup of mexican blend and panko. Now, add the mayo and jack cheese to the corn/veg and give it a quick mix. Sprinkle the cheese+panko over the top and bake for 20 minutes or till the cheese starts to sizzle and brown.
For a darker/roasted top, switch the oven to BROIL mode and broil the dip for a minute or two but make sure to keep an eye on the dip!!!
Jalapeno-Corn Dip
Inspired by Kevin's Hot Corn Dip
Corn - 1 can
Red onion - 1/4th of a big onion, finely chopped
Bell pepper - red or green or a combo - 1/4th of a big pepper, finely chopped
Jalapeno - 1/2 of a big pepper (or 1 for a borderline spicy dip) - finely chopped
Green onions/scallions - 3, chopped, whites and greens
Garlic - 3 pods, finely chopped
Mayo - 1/4 cup
Cheese - 1/4 cup monterey jack + 1/4 cup mexican blend - that was the original plan but I ended up using mexican blend for the entire 1/2 cup since we couldn't find monterey jack!
Panko breadcrumbs - 1/4 cup
Butter - 2 T
In a non stick pan, heat 1 T butter and saute the corn with a sprinkle of salt and pepper till all the water evaporates and the corn turns golden brown. Remove it in a baking dish. In the same pan, heat 1 T of butter and saute garlic, onions and the bell pepper. When these are done, throw in the scallion and jalapeno. Add these vegetables to the corn.
Let it cool a little bit. Preheat the oven to 350 deg F in the mean time. Also, in a dry bowl, mix the 1/4 cup of mexican blend and panko. Now, add the mayo and jack cheese to the corn/veg and give it a quick mix. Sprinkle the cheese+panko over the top and bake for 20 minutes or till the cheese starts to sizzle and brown.
For a darker/roasted top, switch the oven to BROIL mode and broil the dip for a minute or two but make sure to keep an eye on the dip!!!
sweeeeeeet, after the jalapeno dip, i will definitely try this one....have so much corn left and it will be a good one for parties
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