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Hot Corn Dip
Author/Submitted by: http://www.emerils.com/
Servings: 18
Categories:
Appetizers
/
Cheese
/
Dips
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Garlic
/
Low-Carb
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Vegetables
/
Vegetarian
Ingredients: 2
tablespoons
unsalted butter 3 1/2
cups
corn kernels,
preferably fresh
1/2
teaspoon
salt 1/8
teaspoon
freshly ground black pepper 1
cup
yellow onions,
finely chopped
1/2
cup
red bell pepper,
finely chopped
1/4
cup
green onions,
chopped
1
jalapeno,
seeded and minced
2
teaspoons
minced garlic 1
cup
mayonnaise 8
ounces
Monterey Jack cheese,
shredded (about 2 cups)
1/4
teaspoon
cayenne
tortilla chips
Directions:
1.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.
2.
Melt the remaining 1 tablespoon butter in the skillet. Add the yellow 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. Pour the mixture into the bowl with the corn and let cool.
3.
Preheat the oven to 350F.
4.
Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.
5.
Serve hot with the chips.
Low-carb in moderation or in maintenance mode if eaten without tortilla chips: 8g Carbohydrate; 1g Dietary Fiber per serving
I used canned corn, which worked fine. No popping noise. I also didn't cook it until it was a deep golden brown because canned corn is already cooked. I cooked it the minimum times given in the directions.
You can easily split this recipe. It makes a lot of dip and it's pretty rich!
Low-carb in moderation or in maintenance mode if eaten without tortilla chips: 8g Carbohydrate; 1g Dietary Fiber per serving
I used canned corn, which worked fine. No popping noise. I also didn't cook it until it was a deep golden brown because canned corn is already cooked. I cooked it the minimum times given in the directions.
You can easily split this recipe. It makes a lot of dip and it's pretty rich!
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