Got this recipe from closet cooking and also Emeril – but changed it a little. This was great served with Tostito Gold chips – and hot while the cheese is still gooey!
1 bag frozen corn (12 oz), thawed
2 T butter (1 each)
1/2 large onion, chopped
1/2 red onion, diced
1 green onion (white and green), chopped
2 garlic cloves, minced
1 jalapeno, chopped
s/p to taste
1 block monterey jack cheese
1/3 cup light mayo
1/4 tsp cayenne pepper
1 1/2 handfuls of grated 2 % sharp cheddar cheese.
Saute the corn in 1 T butter for about 5 minutes. Set aside. Saute pepper and onions about 2 minutes in other pat of butter. Add rest of veggies, for another 2 minutes. Mix all together with the rest of everything – topping it with the cheddar cheese. 8×8 pan, lightly sprayed with pam. 20 minutes at 350. Yummy – and definitely has a kick!