Hot Corn Dip

So… April 5-7th is when you should plant your corn-based off of the 2012 Farmer’s Almanac.  In fact, if you read it more specifically it says the first day for planting corn.  So April 5th… you should be planting your corn.  I’m just saying :).  And be sure to plant a few extra ears for this recipe.  It’s a super good one!

This was my guest post over on Stef’s Blog, Too Much To Do So Little Time, in February in case you missed it. 🙂

Hot Corn Dip
Recipe by Emeril Lagasse

• 2 tablespoons butter
• 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.
• 1/4 cup chopped green onions (green and white parts)
• 1 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
• 4 ounces Monterrey jack or cheddar, shredded- I used Monterey jack
• 4 ounces sharp cheddar, shredded
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.

 

Add the corn, salt, and black pepper. Cook, stirring occasionally until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.

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, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.

 

Transfer to the bowl with the corn.

Add 1/2 C mayo,

cayenne pepper,

 

half of the Monterrey jack and half of the cheddar

and mix well.

If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty.