Ingredients
• 1 tbsp olive oil
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• 1 small yellow onion, chopped
• ¾ cup chopped green and red bell peppers
• ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• 2 cloves garlic, minced
• 2 (15 oz) cans corn (preferably fire-roasted)
• ¾ cup mayonnaise
• 1 cup sour cream
• ½ cup chopped green onions
• 1 small jalapeño, minced (see notes)
• 1 tsp chili powder
• ½ tsp paprika
• ¼ tsp ground cayenne pepper
• 2 cups shredded cheddar and Monterey Jack cheese
• Green onions or fresh cilantro, chopped (for garnish)
• Fritos and tortilla chips (for serving, optional)
Instructions
Hot Dip Version
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1. Preheat Oven: Set oven to 375°F (190°C).
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