Hot Corn Dip With Crispy Tortilla Chips |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 50 |
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Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001 Ingredients:
2 tablespoons unsalted butter |
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn) |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 cup finely chopped yellow onion |
1/2 cup finely chopped red bell pepper |
1/4 cup chopped green onion (green and white parts) |
1 jalapeno, seeded and minced |
2 teaspoons minced garlic |
1/2-1 cup mayonnaise |
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded |
4 ounces sharp cheddar cheese, shredded |
1/4 teaspoon cayenne |
tortilla chips, for dipping |
Directions:
1. Preheat the oven to 350° degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
3. Add the corn, salt, and pepper.
4. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
5. Transfer to a bowl.
6. Melt the remaining tablespoon of butter in the skillet.
7. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
8. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
9. Transfer to the bowl with the corn.
10. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
11. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
12. Bake until bubbly and golden brown, 10 to 12 minutes.
13. Serve hot with the chips.
14. NOTE: This recipe does NOT reheat well after freezing.
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