This is a great appetizer and you can spice it up as much as you wish. The starred items can be expanded on according to your ability to stand spicy items. It’s hard to say how many this can feed because it is so… good!
2 tbsp. butter
2 cans cream style corn
1 can kernel corn, drained
½ tsp. salt
1/8 tsp. pepper
1 cup finely chopped yellow onions
½ cup finely chopped red bell peppers
¼ cup chopped or snipped green onions, white and green parts
*1 tbsp. of seeded green 3-4 inch jalapeno, minced
2 tsp. minced garlic
3/4 cup mayonnaise
½ cup Monterey or cheddar cheese, divided
½ cup sharp cheddar, divided
*1/8 tsp. cayenne
Bag of Baked Tostitos’ Scoops
Preheat the oven to 350 degrees F. Melt the butter in a large heavy skillet over medium-high heat.
Add the onions and red 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 they are softened.
Transfer to a bowl and add the corn and the salt and pepper.
Add the mayonnaise, ½ of the Monterey jack cheese and ½ of the cheddar and the cayenne and mix well.
Pour into an 8-inch square porcelain or glass baking dish and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 12 – 15 minutes.
Serve hot with the Tostitos.
Linda Manky is a Quesnel resident and self-professed foodie.
