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Warm Corn Dip

2 tablespoons butter
1/4 cup small dice onion
2 tablespoons minced jalapeños
1 1/2 tablespoons minced garlic
3 cups corn kernels (frozen, canned OR fresh)
1 cup roasted poblano peppers, chopped
1/2 cup roasted red bell pepper, chopped
1/4 cup green onions, finely chopped (green parts only)
4 ounces cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
3/4 cup sour cream
3/4 cup mayonnaise
Seasoned salt
Salt and cayenne pepper to taste

1. Preheat oven to 375*F (190*C).
2. In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3 to 4 minutes. Add the jalapeños and the garlic and saute for 2 more minutes. Add the corn and sauté for 5 to 6 minutes.
3. Remove the corn, jalapeños, garlic and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season to taste with seasoning salt.
4. Place the dip in a greased casserole dish, and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with chips.

Serves 6 to 8.

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