Name: Hot Corn Dip with Crispy Tortilla Chips
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 cups dip; 12 to 18 servings
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.

Recipe from Emeril Lagasse

Hot Corn Dip with Crispy Tortilla Chips

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages