Categories: Dips and Salsas

Ingredients

• 3-4 Cups frozen corn
• Butter
• Salt and pepper
• Red bell pepper
• Onion
• Jalepeno
• 1-2 cloves garlic
• 1 Cup mayo
• Cayenne pepper
• 1 Cup total Cheddar and Monterrey Jack shredded cheeses

Directions

1. Cook corn and 1 T. butter in fry pan (med/low)

2. Add salt and pepper, cook until golden brown & sticky.

3. Set aside in bowl.

4. In same fry pan, melt 1 T. butter, add 1/2 red pepper, 1/2(or pref) yellow or white onion, jalepeno (to taste), 1-2 cloves minced garlic. Sautee for a few min, add to corn.

5. Mix in 1/2-1 cup mayo(enough to coat). Add cayenne pepper. Add shredded cheeses. Slow cook or 350* for 10 min.

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