Meat Free Monday: Hot Corn Dip

by Angela on December 4, 2011

As promised in my Girlfriends are Good for the Soul article, today I bring you the Hot Corn Dip recipe my friend made for our Mexican Fiesta.  We ate this with Tostitos tortilla chips and the Sweet Potato Enchiladas I made.  The dip was so good, and I really think what made the dish was the Trader Joe’s Fire Roasted Corn she used.  I probably could have eaten this by itself.  I can’t wait until my next trip to Trader Joe’s so I can buy some.

My friend found this recipe on another great blog site, Our Best Bites.  I’ll definitely be checking it out for more recipes.  I also discovered that this Hot Corn Dip recipe is actually by one of our family favorite chefs, Emeril Lagasse, so you know it’s got to be good!  BAM!

Hot Corn Dip
Recipe by Emeril Lagasse

  • 2 tablespoons butter
  • 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh 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 – I used roasted red bell peppers from a jar.
  • 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

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 black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  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 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it.

Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

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