Wednesday, July 7, 2010

Hot Corn Dip

This really looked like something Tony would like...he loves corn and loves dips with chips so I thought I'd try it out for his birthday. It was a hit. This is a recipe I will be making over and over and over. I can't remember what website I got this recipe from, but I do remember that it is by Emeril Lagasse...just for your info.:)

Hot Corn Dip
Recipe from Emeril Lagasse
2 tablespoons butter
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 teaspoon salt
1/8 teaspoon freshely ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers (can also used roasted red bell peppers from a jar)
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced (or de-seed for less heat)
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise (1/2 cup was plenty for mine)
4 ounces monterey jack or cheddar, shredded
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat oven to 350 degrees.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Not that if you're using frozen corn it probably won't get golden brown. Just cook for about 5 minutes as the recipe states. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

Add 1/2 cup mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 cup was plenty.

Pour into an 8 inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10-12 minutes. Serve hot with tortilla chips or fritos.

This was even really good the next day heating up in the microwave!


Sheans said...

Ohhhhhhhhhh yum. Does it make a lot? Or is it just enough for me to eat in a closet with a bag of chips?

Jana said...

I guess it's confession time......Tony and I can almost eat the entire thing in one sitting!! I doubled the recipe for our family retreat (12 adults & 16 kids) and it made a nice 9X13 pan that was licked clean! This is now one of our all time favorites!

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