Hot Corn Dip

1 A note before you begin: if you’re using frozen corn, please steam it in the microwave or on the stovetop. This will make it to where you have to cook it less in the pan with the other veggies.
2 Melt the [wprm-ingredient text="¼ cup unsalted butter" uid="1"] in a large saucepan over medium heat.
3 Add the diced [wprm-ingredient text="½ yellow onion" uid="2"] and [wprm-ingredient text="½ small green bell pepper" uid="3"] to the skillet once the butter has completely melted. Season with [wprm-ingredient text="1 teaspoon kosher salt" uid="4"]. Cook for 5-7 minutes, or until translucent and soft.
4 Add the minced [wprm-ingredient text="4 garlic cloves" uid="5"]. Stir it into the other veggies, and cook until fragrant, about 1 minute.
5 Lower heat to low, then add [wprm-ingredient text="1 lb. corn kernels" uid="7"]. Stir until combined and warmed through. (This might take a few minutes, depending on how cool your corn is.)
6 Measure in the [wprm-ingredient text="½ cup mayonnaise" uid="9"] and [wprm-ingredient text="½ cup sour cream" uid="10"], and stir until combined.
7 Next, measure in [wprm-ingredient text="1 cup shredded cheddar cheese" uid="11"] and season with [wprm-ingredient text="½ teaspoon Creole seasoning" uid="8"]. Stir until just combined.
8 Remove from the heat, and transfer the dip to a serving dish.
9 Garnish with [wprm-ingredient text="1 green onion" uid="12"], chopped, and serve immediately with your favorite dippers.