Spicy Cheesy Corn and Tomato Dip

Need something spicy to warm you up for an appetizer on

New Years Eve/Day? Here is a good one.

This recipe serves 6.

You'll need:

12" cast iron skillet

3 mixing bowls

1T unsalted butter

1 medium onion, chopped

2c drained corn

1/2 chopped red serrano pepper

1 1/2c monterey jack cheese

1/4c chopped parsley

1/4c sour cream

1/4tsp salt

1/2tsp pepper

1c chopped cherry tomatoes

Create:

Preheat the oven to 350 degrees. Melt the butter in a

skillet over medium high heat. Add the onion and cook until it

is soft and translucent. Add the corn, serrano and pepper.

Cook until the corn starts to turn a golden brown. About 5

minutes and set aside.

In a medium bowl add cheese, parsley and sour cream then stir.

Season with salt and pepper. Add corn mixture and

chopped tomatoes, stir until it's well mixed.

Pour the mixture into a baking dish and top with additional

cheese if preferred. Bake for about 15 minutes or until the

cheese is bubbling and the top is golden.