Hot Corn Dip

Hot Corn Dip
1 teaspoon olive oil
3-4 ears of fresh corn on the cob (can use frozen if it is out of season)
1 red bell pepper, diced
1 small can of white hominy (drained)
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
¼ cup sour cream
1 pepper in adobe sauce, chopped
1 small can of olives, sliced
1 cup imitation crab pieces
1 tablespoon fresh cilantro, rough chopped
1 cup cheddar cheese, shredded, divided
¼ cup mayonnaise

Slice the kernels off the cob. Drizzle olive oil in a large pan and fry the corn until golden brown. Add pepper, hominy, onions, garlic and sauté until onions are translucent. Season the vegetables with salt & pepper. In a large bowl mix, sour cream, mayonnaise, adobe pepper, olives, crab cilantro and ½ of the cheese. Add vegetables to the sour cream mixture, pour in to baking dish, and top with rest of cheese. Bake in a 350-degree oven for 20-25 minutes until the cheese melts and starts to brown. Enjoy with tortilla chips. Serves 6 Pantry-Friendly Mexican Cooking by LeAnn Bird

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