Hot corn dip

Made with corn, onion, red bell pepper, black beans, green onion, jalapeño, pepper jack cheese, cheddar, mayo and cayenne pepper.

 2 Tbsp. butter

3 1/2 c. corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions

1 can black beans

1/2 c. finely chopped red bell peppers - I used roasted red bell peppers from a jar.
1/4 c. chopped green onions
1 jalapeno, seeded and minced
2 tsp. minced garlic
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
1/4 tsp. cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.
Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and black pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 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 2 minutes.
Add the beans, green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.

Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish (or something equivilant) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.