Dip- Hot Corn Dip
Source of Recipe
Sacramento Bee 1/30/02
Recipe Introduction
Louisiana's favorite son -- Food Network host Emeril Lagasse -- has cooked up this sweet and spicy dip for Super Bowl XXXVI festivities in New Orleans.
List of Ingredients
Hot corn dip with crispy tortilla chips
Prep time: 30 minutes. Cook time: 27 minutes. Yields: 6 cups dip; 12 to 18 servings.
2 tablespoons unsalted butter, divided
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn if available)
1/2 teaspoon salt
1/8 teaspoon freshly grated black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions (green and white parts)
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1 cup mayonnaise
4 ounces Monterey Jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping
Recipe
Preheat the oven to 350 degrees.
Melt 1 tablespoon of 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. Transfer to bowl.
Melt the remaining tablespoon of 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. Transfer to the blow with the corn. Add the mayonnaise, 1/2 of the Monterey Jack cheese, 1/2 of the cheddar cheese and the cayenne, 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. Serve hot with chips.
Per serving based on 12 servings without chips: 271 cal.; 6 g pro.; 11 g carb.; 23 g fat (8 sat., 3 monounsat., 1 polyunsat, 11 other); 37 mg chol.; 314 mg sod.; 1 g fiber; 1 g sugar; 75 percent calories from fat.
|
|
member logon
