Recipe by Izzy Knight
so easy and delicious; unlike anything you've had before. once again, i halfed the recipe and used my family as guinea pigs. the result? NO LEFT OVER! (recipe from Emeril)
Top Review by bratty
really great dip! the chopped veggies with the corn gave it a great texture, and wonderful flavor. the flavor of the peppers, onion, and jalapeno was a wonderful combination. not a traditional dip, but still very simple to throw together, with basic ingredients. i made this exactly as the recipe read, and it was way too much for 2 people, but BF loved it, so i'm sure the leftovers won't be around too long!
- 2 tablespoons butter
- 3 1⁄2 cups fresh corn kernels or 3 1⁄2 cups frozen corn kernels
- salt and pepper
- 1 large onion, chopped
- 1⁄2 cup red bell pepper, finely chopped
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 cup mayonnaise
- 2 cups monterey jack cheese
- 1⁄2 teaspoon cayenne
- crispy tortilla chips
Directions See How It's Made
- 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.
- (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.
- Melt the remaining 1 tablespoon butter in the skillet.
- Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
- Add the jalapino, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
- Pour the mixture into the bowl with the corn and let cool.
- Preheat the oven to 350 degrees.
- Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture 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.