Warm Corn Dip 

2 tablespoons butter

1/4 cup small dice onion

2 tbsp minced jalape�os

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

1. Preheat oven to 375 degrees F. In a 10-inch saut� 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 jalape�os and the garlic and sweat for 2 more minutes. Add the corn and sweat for 5-6 minutes.

2. Remove the corn, jalape�os, 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

AUTHOR: Chyrel