146.2...Cheesy Jalapeño Hot Corn and Red Pepper Dip

June 12, 2016

146.2...Cheesy Jalapeño Hot Corn and Red Pepper Dip

The final recipe from my Memorial Day weekend barbecue was the appetizer I made: Cheesy Jalapeño Hot Corn and Red Pepper Dip. Easy to make and hard not to like!

Cheesy Jalapeño Hot Corn and Red Pepper Dip (Serves 4 to 6)

Recipe from Phillis Carey

Ingredients:

2 Tbsp unsalted butter, divided use

3 1/2 cups thawed frozen yellow corn

1/2 tsp. salt

1/8 tsp. pepper

1 cup finely chopped onions

1/2 cup finely diced red bell peppers

1/4 cup chopped green onions

1 jalapeño chili, seeded and minced

2 tsp. minced garlic

1 cup mayonnaise

1 cup grated hot pepper cheese

1 cup grated jack cheese

1-4 oz. can sliced black olives

Tortilla or Corn Chips

Directions:

1. Melt 1 Tbsp butter in a large nonstick skillet over medium high heat. Add the corn, salt and pepper. Cook, stirring occasionally, until kernels turn a deep golden brown, about 5 minutes. Turn corn into a mixing bowl.

2. Melt remaining 1 Tbsp butter in skillet and sauté onions and red bell peppers until wilted, about 2 minutes. Add green onions, jalapeño and garlic and cook another 2 minutes or until vegetables are softened. Add to corn and let cool completely.

3. Preheat oven to 350 degrees. Toss together the hot pepper and jack cheeses. Add mayonnaise to the corn along with 1 cup cheese; mix well. Pour into a deep pie and sprinkle with remaining cheese. Top with sliced olives. Bake until bubbly and golden brown, about 20 minutes. Serve tortilla or corn chips.

Printable Recipe

Note: I left the black olives out because we aren’t black olive fans over here.

My mom came into town on Wednesday and we met my friends at Tabu Sushi for lunch. We shared the Stuffed Jalapeños (jalapeños stuffed with spicy krab, cream cheese, fried, served with spicy mayo):

Miso soup:

Salmon, tuna and yellowtail nigiri:

Gazuki Roll:

Lemon Cilantro Roll:

I volunteered at the school, took my son to get a haircut then picked up my mother in law at the train station.

We went to our club for dinner. It was “Fiesta Night” and our fiesta started with guacamole made table side.

You had a choice of appetizer and entree. I chose the Albondigas Soup:

Pork Carnitas with Grilled Sweet Corn and Heirloom Tomato Salad:

Dessert was Tres Leche Cake:

The soup and the dessert were my favorite!

Thursday’s breakfast:

My entire family came to the school for my son’s graduation service from 5th grade. It’s hard to believe that he’s finished with lower school! Where did the time go!?!

I took my mom and mother in law to Marketplace Grill for lunch.

Grilled Chicken Greek Salad.

It was back to the school for some more volunteering then to watch the kiddos wrap up their last day of school. I officially now have a 4th and a 6th grader!

Thursday night was Bunco at Alicia’s. When I arrived, I was greeted with this fabulous appetizer platter:

Chicken kabobs, salad, hummus and tzatziki. Beyond awesome.

Brownies by Lisa for dessert:

It was an emotional day and it was nice relaxing with my best friends, enjoying fabulous food. Thank you Alicia!!

Friday’s breakfast:

I took my son to a birthday party, then took my mom to lunch at Duke’s in La Jolla. I had the Grilled Gem Lettuce Caesar (shaved parmesan, grilled baguette, lemon-anchovy dressing):

Lilikoi Ceviche (red onion, coriander stem, tomato, avocado, fresno chili, sky flake crackers):

Duke’s isn’t my favorite place but I enjoyed both dishes.

That night, Alicia and her family came over for Hot Wing Night.

It has been WAY too long!!

Alicia brought over Claim Jumper Chocolate Silk Pie. This thing was amazing.

Even Arnold was trying to get in on the action.

Saturday’s breakfast:

My husband and my son left for a special father son trip to San Francisco before he leaves for his two week summer camp. So, the rest of the weekend was just my mom, my daughter and I.

We went shopping at North County Fair, stopping at The Cheesecake Factory for lunch. I had Baked Potato Soup and Salad: