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Dip: Warm Corn Dip

Source of Recipe

Emeril Lagasse


Recipe Introduction

According to the National Football League, Super Bowl Sunday is the second-biggest day of food consumption (Thanksgiving is first). Emeril Lagasse wants to make sure that no one at your party is left feeling hungry.

List of Ingredients

2 tablespoons butter
1/4 cup small dice onion
2 tbsp minced jalapeños
1 1/2 tbsp minced garlic
3 cups corn kernels (frozen, canned or fresh)
1 cup roasted poblanos, chopped
1/2 cup roasted red bell pepper, chopped
1/4 cup green onions, finely chopped (green parts only)
4 ounces cheddar cheese, grated
4 ounces Monterey jack cheese, grated
3/4 cup sour cream
3/4 cup mayonnaise
Emeril's Essence *
Salt and cayenne pepper to taste



Recipe

* Emeril's Essence:
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

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1. Preheat oven to 375 degrees F. In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sweat for 3-4 minutes. Add the jalapeños and the garlic and sweat for 2 more minutes. Add the corn and sweat for 5-6 minutes.

2. Remove the corn, jalapeños, garlic and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with the Essence, salt and cayenne pepper.

3. Place the dip in a casserole dish, and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with Fritos, or your favorite chips.