Hot corn dip

This is perfect for game day!  I think the tomato really makes this dish.  Of course you could kick it up a notch and add more jalapeno.

Ingredients:
16 oz corn (or 3 ears)
4 oz. cream cheese
1/4 cup mayo
3 gloves garlic, minced
1/4 cup diced tomato, seeded
1/4 cup diced onion
1/4-1/2 cup red & green pepper, diced
2 jalapenos seeded and diced
2 TB cilantro
1/2 cup provolone cheese shredded
1/2 cup mozzarella cheese shredded
2 TB butter
sea salt
fresh ground pepper


Directions:
Preheat oven to 350.  Heat butter in a frying pan, and saute half of the corn, onion, peppers and garlic.  After a couple of minutes cooking, add tomatoes and continue to saute a few minutes.  Mash the other half of the corn (food processor works great).  Add in cilantro, cream cheese, and mayo.  Transfer to a bowl and add sauteed corn mixture, shredded cheeses, a dash of salt and pepper, and mix well.  Pour into a 2 QT baking dish and sprinkle the top with a little prove/mozz mix of cheese.  Bake 30 minutes at 350, or until golden brown.  Serve with tortilla chips.