STREAMING NOW: The Layover

No-Leftover Corn Dip

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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)”
READY IN:
40mins
YIELD:
6 cup
UNITS:
US

Ingredients Nutrition

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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