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    You are in: Home / Recipes / Hot Corn Dip With Crispy Tortilla Chips Recipe
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    Hot Corn Dip With Crispy Tortilla Chips

    Hot Corn Dip With Crispy Tortilla Chips. Photo by gailanng

    1/1 Photo of Hot Corn Dip With Crispy Tortilla Chips

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    luvmybge's Note:

    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

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    Units: US | Metric


    1. 1
      Preheat the oven to 350° degrees F.
    2. 2
      Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
    3. 3
      Add the corn, salt, and pepper.
    4. 4
      Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
    5. 5
      Transfer to a bowl.
    6. 6
      Melt the remaining tablespoon of butter in the skillet.
    7. 7
      Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
    8. 8
      Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
    9. 9
      Transfer to the bowl with the corn.
    10. 10
      Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne and mix well.
    11. 11
      Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
    12. 12
      Bake until bubbly and golden brown, 10 to 12 minutes.
    13. 13
      Serve hot with the chips.
    14. 14
      NOTE: This recipe does NOT reheat well after freezing.

    Ratings & Reviews:

    • on April 12, 2006


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2012


      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Hot Corn Dip With Crispy Tortilla Chips

    Serving Size: 1 (1699 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 449.1
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 11.4 g
    Cholesterol 53.0 mg
    Sodium 566.9 mg
    Total Carbohydrate 49.2 g
    Dietary Fiber 5.5 g
    Sugars 3.3 g
    Protein 16.2 g

    The following items or measurements are not included:


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