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Hot Corn Dip With Crispy Tortilla Chips

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“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”
READY IN:
1hr 5mins
YIELD:
6 cups of dip
UNITS:
US

Ingredients Nutrition

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.
  3. Add the corn, salt, and pepper.
  4. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
  5. Transfer to a bowl.
  6. Melt the remaining tablespoon of butter in the skillet.
  7. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
  8. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
  9. Transfer to the bowl with the corn.
  10. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, and the cayenne 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.
  14. NOTE: This recipe does NOT reheat well after freezing.

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