I first met this highly addictive dip in 2002, January I believe. My dear friend, Karen, brought it to my house to enjoy while we watched the Super Bowl commercials (I’m not a sports fan….sorry). I haven’t been the same since. I dream about it, I make new recipes around it (yes, this is the dip that inspired my Southwestern Corn Quiche), I share it with all those I care about. It’s really that good! I’ve eaten many corn dips that are “cold”, surrounded by cold cheese and such, but please, don’t get me wrong, they are good too. However, this dip takes it to the next 5 levels! So if you are having a casual get together, please do yourself a favor and make this dip. Your guests will swoon to your feet asking you for the recipe. I must warn you that you will be asked to bring it to the next ten events that you attend! This dip can be made one day ahead of time….even better, right!
First you will want to make sure that all your vegetables are chopped, your corn is thawed (if using frozen corn) and your cheese is grated. In a 12″ skillet melt half your butter and saute all your vegetables, except for the corn. Saute for about 10 minutes or until all the vegetables are nice and soft. Season with salt and pepper. Transfer vegetables to bowl. In same skillet melt the remaining butter and saute the corn. Salt and pepper to taste and saute for about 10-12 minutes. Transfer to the bowl with the vegetables.
Mix all the vegetables together. Let cool about 20 minutes. Add your cheese, the mayonnaise and if you want a little extra kick, a sprinkle of cayene pepper.
Once all the ingredients have been stirred together place the mixture into your baking dish.
Top the dip with the remaining cheese. At this point it can be refrigerated up to one day in advance, covered and refrigerated. OR bake in a 350 degree oven for 20 minutes or so, until it is golden brown on top and bubbly.
Serve with your favorite corn tortilla chips and enjoy! (This dip is very forgiving….I usually use a bit more cheese than called for).
Hot Corn Dip
Recipe by Emril Lagasse, Food Network…thank you Emril for changing my life!!
2 tablespoons butter
3 1/2 cups fresh corn kernels (from about 4 ears of fresh white or yellow corn)
or frozen if not in season~thawed
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped sweet onion
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (from white to pale green)
1 jalapeno, seeded and minced
2 garlic cloves, minced
1/2 to 3/4 cup mayonnaise
4 ounces shredded Monterey Jack cheese (for more zip use Pepper Jack Cheese)
4 ounces shredded sharp cheddar cheese
1/4 teaspoon cayenne pepper
Your favorite tortilla chips for dipping
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 kernels turn deep golden brown, about 5 minutes (my corn never turns a deep golden brown…). 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 3 minutes. Add the green onion, jalapeno, and garlic and cook, stirring for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise (start with 1/2 cup), 1/2 of the Monterey jack and one 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, 20-30 minutes. Serve hot with the chips. Yields approxiately 6 cups. Be very careful, this dip is highly addictive!