Instructions

• Preheat the oven to 400°F.
• If using fresh corn, cut kernels from about 4 ears to yield 3½ cups; if using frozen corn, make sure 16 ounces thawed, drained, and patted dry equals 3½ cups. Set the prepared corn aside.
• In a large heavy skillet over medium-high heat, melt 1 tablespoon unsalted butter. Add the 3½ cups corn kernels, ½ teaspoon salt, and a pinch of ground black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer the browned corn to a large bowl.
• In the same skillet over medium-high heat, melt the remaining 1 tablespoon unsalted butter. Add 1 cup finely chopped yellow onion and ½ cup finely chopped red bell pepper. Cook, stirring often, until the onions are wilted, about 2 minutes. Add ¼ cup finely chopped green onions, 1 seeded and minced jalapeño, and 2 cloves minced garlic. Cook, stirring, until the vegetables are softened, about 2 minutes. Transfer these vegetables to the bowl with the corn.
• To the bowl, add ½ cup mayonnaise, a pinch of cayenne pepper, half of the 4 ounces sharp cheddar cheese, and half of the 4 ounces Monterey Jack cheese. Mix well to combine.
• Pour the mixture into an 8-inch square or other 1- to 2-quart baking dish. Sprinkle the remaining sharp cheddar and Monterey Jack cheeses evenly over the top.
• Bake in the preheated oven until the dip is bubbly and the top is golden brown, about 20 minutes. Let cool a few minutes, then serve hot.