Hot Corn Dip
2 tablespoons vegan butter (Earth Balance)
2 cups corn kernels (from 2 ears corn)
salt and pepper to taste
1/2 cup yellow onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup chopped green onions (green and white parts)
1 jalapeno, chopped
2 teaspoons garlic, chopped
1/4 cup any soy mayonnaise
1 handful vegan Monterey Jack, grated
1/4 teaspoon cayenne
1 handful vegan cheddar cheese, grated
Melt 1 tablespoon of earth balance in a pan. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Transfer to a bowl and set aside.
In the same pan, 1 more tablespoon of earth balance and add the onion and pepper. Saute until the onions are soft, about 2 minutes. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
Then, mix the corn, onions, peppers, mayonnaise, Monterey jack and cayenne in a bowl.
Pour the mixture into an 8x8 inch baking pan and top with the grated vegan cheddar cheese.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.
Serve warm with tortilla chips!
Source of recipe: I remember my mother serving this to family and friends and it was always always a favorite. I veganized it one day and it still is loved just as much. Enjoy!