Hot Corn Dip with Crispy Tortilla Chips (Emeril Lagasse) |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
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:
1. Preheat the oven to 350 degrees F.
2. 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.
|
|