1. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. 2. Add the corn, salt, and pepper. 3. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. 4. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl. 5. Melt the remaining 1 tablespoon butter in the skillet. 6. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. 7. Add the jalapino, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. 8. Pour the mixture into the bowl with the corn and let cool. 9. Preheat the oven to 350 degrees. 10. Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. 11. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. 12. Bake until bubbly and golden brown, 10 to 12 minutes. 13. Serve hot with the chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
