Cooking Instructions

• Preheat the oven to 400 degrees F.
• Melt 1 tablespoon oil and 2 tablespoon of the butter in a large heavy skillet over medium-high heat and add the diced serranos/jalapenos and let splutter for a few seconds then add the red and green peppers.
• Add pinch of salt and cook, stirring occasionally, on medium to low heat until the peppers are softened (about 7-8 minutes).
• Add garlic and continue to cook for 2-3 more minutes until garlic is fragrant but not browned. Lower heat to ensure garlic does not brown.
• Add the corn, spices, and stir to incorporate well. Cook for about 10 minutes, stirring occasionally to let the corn mix with the spices and soften a bit. Add black beans (optional), cilantro, sriracha, stir and remove from heat. Add mayonnaise, milk, and shredded cheese and mix well.
• Transfer to oven safe baking dish, cover with foil and let bake for 20 minutes on the middle rack until you see the edges of the dip bubbling.
• Remove from oven, top with scallions and serve hot with tortilla chips! If you want to get a golden brown crust on top - add an additional layer of shredded cheese on top and broil on low for a few minutes until the cheese has browned.