Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Hot Corn Dip with Crispy Tortilla Chips

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Emeril's Big Easy Bash

Rated: 5 stars out of 5Rate itRead users' reviews (44)

  • Cook Time:

    35 min

  • Level:

    Easy

  • Yield:

    6 cups dip; 12 to 18 servings

Close

Times:

Prep
30 min
Inactive Prep
--
Cook
35 min
Total:
1 hr 5 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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 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 jalapeno, seeded and minced
  • 2 teaspoons minced garlic
  • 1/2 to 1 cup mayonnaise
  • 4 ounces monterey jack or cheddar, shredded
  • 4 ounces sharp cheddar, shredded
  • 1/4 teaspoon cayenne
  • Tortilla chips, for dipping

Directions

Preheat the oven to 350 degrees F.

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. 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 the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips.

Next Recipe

More recipes? Try these recommendations:

Roasted Corn Quesadillas

Similar Recipe

Roasted Corn Quesadillas

Similar Recipes

Recipe Collections

Showing 1-10 of 42

View all 42 Vegetable Collections

Read more Comments & Reviews (44)

Comments & Reviews

  • recipe Hot Corn Dip with Crispy Tortilla Chips
    Christina Burleson, TX 08-23-2009

    Flag

    Excellent and easy

    Rated: 5 stars out of 5
    This is a simple recipe that tastes wonderful! It has a little kick to it, but not too much. The first time I made it, I used... canned corn, miracle whip, cheddar cheese, and no green onion. We loved it enough to make it again for a neighborhood party. This time, I followed the recipe except for I used frozen corn and I still left out the green onion. This was even better than the 1st batch. If you use canned corn or frozen corn, just know that you will have to cook it much longer for it to brown. We had a little left over, and it warms up nicely the next day. I've already recommended this recipe to other friends and family. You have got to try it!Read more
  • recipe Hot Corn Dip with Crispy Tortilla Chips
    M N. Grafton, MA 07-19-2009

    Flag

    Thumbs up!!!

    Rated: 5 stars out of 5
    I have made this dip for several, summer get-togethers and have been asked for the recipe every single time. I follow the... directions exactly and serve it with blue corn chips but you could vary it to your liking, (more onion, more heat, etc.). The combination of fresh vegetables, creamy cheeses and the kick of cayenne give it an unexpected taste. If you need a change from your same old hot artichoke dip - try this and you will be pleasantly surprised!Read more
  • recipe Hot Corn Dip with Crispy Tortilla Chips
    Colleen Plymouth, MI 04-12-2009

    Flag

    A Big Hit!

    Rated: 5 stars out of 5
    I took this to a potluck dinner and it was the only appetizer that was totally gone. It's easy to make and delicious. I... used frozen corn, but I can't wait to try it when fresh local corn is available. I served with Sun Chips and some tomato vegetable chips. Emeril, you rock! Every recipe of yours I've tried has been fantastic. Read more
  • recipe Hot Corn Dip with Crispy Tortilla Chips
    Rob Nashville, TN 01-17-2009

    Flag

    A Can't Miss Hit

    Rated: 5 stars out of 5
    I have been bringing this to every Super Bowl party I attend since 2002 and it always disappears. Someone always asks for... the recipeRead more
  • recipe Hot Corn Dip with Crispy Tortilla Chips
    Anonymous 07-16-2008

    Flag

    awesome dip!!

    Rated: 5 stars out of 5
    here is a awesome dip very good!!
  • recipe Hot Corn Dip with Crispy Tortilla Chips
    Anonymous 07-05-2008

    Flag

    Outstanding!

    Rated: 5 stars out of 5
    Love this dip--always thinking of new ways to use it. I agree with mmmm--needs just a little bit of bam; we add a splash of... cayenne pepper sauce. Cutting kernels off corn is easy with a sharp knife. Thanks Emeril!Read more
Flag This Review?Close

Please sign in to flag this review.

Not a member? Register now.

Advertisement
Advertisement