Prep 30 mins
Cook 35 mins
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
- 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
- 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.
- NOTE: This recipe does NOT reheat well after freezing.
Absolutely love this recipe. Have been using it for years. Was going to post it on here but discovered it had already been posted. I use canned corn all the time and have been delighted with the results. I also often use pre-shredded nacho cheese instead of the monterey and cheddar. Works out great.
I love this dip and craved it with each of my pregnancies. I don't usually have jalapenos on hand, so I use pepperjack cheese instead of the monterey jack, and it is amazing! Definitely a good recipe to have on hand for potlucks, football games, picnics, and just because.
De-licious! Big hit at bbq. Everyone wanted the recipe. Only thing different I did was use a little less may and added some garlic and chive cream cheese.
I used freshly husked corn and fried it golden brown. YUM