Hot Corn Dip With Crispy Tortilla Chips

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
3 1/2 cups	218g / 7.7oz	Corn kernels
		= (from 4 ears fresh white or yellow corn)
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 cup	62g / 2.2oz	Finely chopped yellow onions
1/2 cup	73g / 2.6oz	Finely-chopped red bell peppers
1/4 cup	15g / 0.5oz	Chopped green onions
		= (green and white parts)
1		Jalapeño - seeded, minced
2 teaspoons	10ml	Minced garlic
1/2 cup	118ml	Mayonnaise - (to 1)
4 oz	113g	Monterey jack or cheddar - shredded
4 oz	113g	Sharp cheddar - shredded
1/4 teaspoon	1.3ml	Cayenne
		Tortilla chips - for dipping

Recipe Instructions

Preheat the oven to 350 degrees.

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. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeño, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.

Transfer to the bowl with the corn. Add the mayonnaise, 1/2 of the monterey jack and half of the cheddar, 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 the chips.

This recipe yields 6 cups dip; 12 to 18 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP27) - from the TV FOOD NETWORK

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