4 Medium ears of corn, shucked
2 Tablespoons olive oil
Salt
Pepper
1 Tablespoon butter
1 Cup minced onion
1/4 Cup small diced red peppers
1/4 Cup small diced yellow peppers
1 Medium Jalapeno, Stemmed, seeded and minced
1 Tablespoon chapped garlic
1 Cup mayonnaise
1/2 pound grated Monterey jack cheese
2 Tablespoons finely chopped green onions, green part only
Preheat oven to 400
Rub each ear of corn with the oil
Season with salt and pepper
Place the corn on the grill and cook for 1 minute on all sides (it can be done under the broiler in the oven if needed)
Remove the corn and let cool
With a sharp knife, remove the kernels from the cobs
In a large saute pan, melt the butter
Add onions and peppers
Saute for 2 minutes
Add corn and continue to saute for 2 minutes
Add jalapeno and garlic
Continue to cook for 1 minute
Remove from the heat and col slightly
Turn the vegetable misture into a mixing bowl
Stir in the green onions
Season with salt and pepper
Pour the mixture into a greased 6 cup oven proof baking dish
Top with cheese spreading evenly
Bake for 10-15 minutes or until bubbly
Note: I have also put this into a small crock pot in place of putting it in the oven as it will keep warm longer