Mary’s Super Bowl Corn Dip
1 tablespoon of butter
1 tablespoon of olive oil
29 ounce can of corn, drained well
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 jalapeno, diced
1 small onion, diced
8 ounces of sour cream
8 ounces of mixed cheeses (sharp cheddar, Monterey, and Colby) finely shredded
¼ teaspoon of cayenne pepper
½ teaspoon salt
1/8 teaspoon black pepper
1 bag of corn chips
Pre-heat oven to 350 degrees. In large pan, heat butter over high heat. Add corn and stir occasionally until kernels turn golden, about 6-7 minutes. Transfer to bowl. Add oil to pan, reduce heat to medium. Add onion, peppers, jalapenos, salt, pepper, cayenne and sauté until softened about 7 minutes. Transfer to the bowl with corn. Mix well with the sour cream and half of the cheese mix. Pour into a 9×9 baking dish and top with remaining cheese. Bake until nice and bubbly, 20-30 minutes. Serve immediately.
Mary’s tips: Prefers the heavy-duty “scoop” corn chips as this dip is dense. The cheese can be any combination of chesses that melt easily. When corn is in season, kernels from 5 ears of corn can/should be substituted for the canned corn.