Warm Corn Dip
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
4 ounces cheddar cheese, grated
4 ounces Monterey jack cheese, grated
3/4 cup sour cream
3/4 cup mayonnaise
Salt and cayenne pepper to taste
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.
From chef and
author Emeril Lagasse