Gluten-Free Corn Dip
Are you on the hunt for a yummy gluten-free snack?
Introducing THE BOMB Corn Chip Dip
My good friend, Megan Jesclard made this corn dip for a party a few years ago, and now it's my go-to recipe for parties! Warm, delicious chip dip! This recipe will not disappoint!
Ingredients:
- 1 tablespoon butter
- 2 cups corn kernels (from two ears of corn)
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 cup yellow onion (chopped)
- 1/4 cup red bell pepper (chopped)
- 1/4 cup chopped green onions (green and white parts)
- 1 jalapeno (chopped)
- 2 teaspoons garlic (chopped)
- 1/4 cup mayonnaise
- 1 handful Monterey jack cheese (grated)
- 1/4 teaspoon cayenne
- 1 handful of sharp cheddar (grated)
Putting The Dip Together:
- Melt the butter in a pan.
- Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about
- 5 minutes. Set aside.
- Melt the butter in a pan.
- Add the onion and pepper and saute until the onions are soft, about 2 minutes.
- Add the green onions, jalapeno, and garlic and saute until softened, about 2 minutes.
- Mix the corn, onions, peppers, mayonnaise, Monterey Jack, and cayenne in a bowl.
- Pour the mixture into an 8×8 inch baking pan and top with the cheddar cheese.
- Bake in a preheated 350°F oven until bubbling and golden brown on top, about 10-20 minutes.
- Stuff your face!!