HOT CORN DIP

Emeril's Hot Corn Dip

Makes 6 cups, 12 to 18 servings

2 tablespoons unsalted butter

3-1/2 cups corn kernels (from 4 ears fresh white or yellow corn)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers

1/4 cup chopped green onions (green and white parts)

1 jalapeno pepper, seeded and minced

2 teaspoons minced garlic

1 cup mayonnaise

4 ounces Monterey Jack cheese, shredded

4 ounces sharp cheddar cheese, shredded

1/4 teaspoon cayenne

Tortilla chips, for dipping

Preheat oven to 350 degrees.

Melt one tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about five minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about two minutes. Add the green onions, jalapeno and garlic and cook, stirring, for two minutes or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise, one-half of the Monterey Jack cheese and half of the cheddar cheese, and the cayenne and mix well.