Corn Dip

I really liked this dip....reminded me of one of Laura's (which you should add).  Feels a little healthier...ya know, since there is corn in it...nevermind the cream cheese. It is a tweaked Emeril Lagasse recipe.  I'm even thinking next time I make it to simplify it by using canned mexican corn which would cut out most of the veggies.

2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1 8oz cream cheese
4 ounces monterey jack or cheddar, shredded- I used monterey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add cream cheese, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch baking dish or pie dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.