I have been looking forward to corn season for a while and since it started I have been eating a cob of corn every day. I just can't seem to get enough of that sweet corny goodness. I had bookmarked more than a few corn recipes that I wanted to try and on the top of that list was this one for a hot corn dip that I found on Where’s My Damn Answer?. The recipe is originally from Emeril Lagasse on the Food Network. I really liked the sound of a warm sweet corn dip with savoury cheese and mayonnaise along with a touch of heat. I got the chance to make the hot corn dip on the weekend and it turned out to be even better than I imagined. It was so good that I ended up skipping dinner and having another serving of tortilla chips and hot corn dip. The dip was nice and creamy and the sweetness of the corn perfectly balanced the heat of the jalapenos and the cayenne pepper. I am looking forward to making this again.
1 tablespoon butter
2 cups corn kernels (from 2 ears corn)
salt and pepper to taste
1 tablespoon butter
1/2 cup yellow onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions (green and white parts)
1 jalapeno (chopped)
2 teaspoons garlic (chopped)
1/4 cup mayonnaise
1 handful monterey jack (grated)
1/4 teaspoon cayenne
1 handful sharp cheddar (grated)
1. Melt the butter in a pan.
2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
3. Melt the butter in a pan.
4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.
5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.
7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.
8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes.
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Hot Sweet Onion Dip
Jalapeno Popper Dip
Hot Cheesy Bean Dip
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