hot corn dip


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


  1. Preheat the oven to 350 degrees F.
  2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. (I used my 10″ cast iron skillet which I could also transfer to the oven for baking.)
  3. Add the corn, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the kernels turn deep golden brown. Transfer to a bowl.
  4. Melt the remaining tablespoon of butter in the skillet and then add the onions and bell peppers and cook for about 2-5 minutes.
  5. Add the green onions, jalapeno, and garlic. Cook until the vegetables are softened (2-5 minutes). Transfer to the bowl with the corn.
  6. Add the mayonnaise, 1/2 the monterey jack, 1/2 the cheddar and mix well.
  7. Pour into an 8-inch square baking dish (or back into the cast iron skillet). Sprinkle the remaining cheese on top.
  8. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with your favorite gluten free tortilla chips.