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1 cup apple-cider vinegar; 1 cup ketchup; 3 tbsp. dark brown sugar; 1 tbsp. yellow mustard; 1 tbsp. molasses; 1 tsp. salt; 1/2 tsp. dried crushed red pepper.
? IN BOWL combine ingredients and whisk well to dissolve sugar. YIELD About 2 cups.
HOT CORN DIP
2 tbsp. unsalted butter; 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn); 1/2 tsp. salt; 1/8 tsp. freshly ground black pepper; 1 cup finely chopped yellow onions; 1/2 cup finely chopped red bell peppers; 1/4 cup chopped green onions (green and white parts); 1 jalape�o, seeded and minced; 2 tsp. minced garlic; 1 cup mayonnaise; 8 oz. Monterey Jack cheese, shredded; 1/4 tsp. cayenne.
? MELT HALF the butter in skillet over medium-high heat. Add corn, salt and pepper. Cook about five minutes, stirring occasionally, until kernels turn deep golden brown. Pour into a mixing bowl.
? MELT REMAINING butter in skillet. Add onions and peppers and cook about two minutes stirring often, until onions are wilted. Add green onions, jalape�o and garlic; stir another two minutes, or until vegetables are softened. Pour mixture into bowl with corn and let cool.
? PREHEAT OVEN to 350�. Add mayonnaise, half the grated cheese and the cayenne to the corn mixture and mix well. Pour into an eight-inch-square baking dish and sprinkle remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with homemade tortilla chips (recipe at SI.com/players). YIELD 6 cups dip; 12 to 18 servings.