No-Leftover Corn Dip

Directions

1. 1
   Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
2. 2
   Add the corn, salt, and pepper.
3. 3
   Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
4. 4
   (The corn will make a popping sound as it cooks.)
5. 5
   Pour the corn into a mixing bowl.
6. 6
   Melt the remaining 1 tablespoon butter in the skillet.
7. 7
   Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
8. 8
   Add the jalapino, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
9. 9
   Pour the mixture into the bowl with the corn and let cool.
10. 10
    Preheat the oven to 350 degrees.
11. 11
    Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well.
12. 12
    Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
13. 13
    Bake until bubbly and golden brown, 10 to 12 minutes.
14. 14
    Serve hot with the chips.