Recipe courtesy of Kari78
Ingredients
- 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 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
Directions:
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.
I have made this before and it's delish! I don't add sour cream though and I serve with tortilla chips.
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.
I have made this before and it's delish! I don't add sour cream though and I serve with tortilla chips.
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