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Warm Corn Dip




Source of Recipe


Internet


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



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.