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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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) Ingredients:
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:
1. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.
2. Add the corn, salt, and pepper.
3. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
4. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.
5. Melt the remaining 1 tablespoon butter in the skillet.
6. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
7. Add the jalapino, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
8. Pour the mixture into the bowl with the corn and let cool.
9. Preheat the oven to 350 degrees.
10. Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well.
11. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top.
12. Bake until bubbly and golden brown, 10 to 12 minutes.
13. Serve hot with the chips.
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