Hot Corn Dip Recipe From Chef Emeril Lagasse
Hot Corn Dip Recipe
One of the best things about food, besides the wonderful flavors and aromas, is the memories it can evoke so strongly. How many times have you eaten a particular food only to be "transported" back to a different place and time—perhaps dinner at grandma's, a fun vacation, or a gathering with wonderful friends?
In addition to being a crowd-pleasing party dip and easy to make, this hot corn dip recipe, from Emeril Lagasse's Prime Time cookbook, conjours up such fond memories for me.
My copy of this cookbook, complete with Lagasse's autograph and famed "Bam!" expression, was a wonderfully unexpected gift from a close neighbor and friend. After returning from a California business trip for the launch of Lagasse's venture into wine, Diane gave me this token of appreciation for watching her boys, my children's best friends.
Quickly, this hot corn dip became a summertime neighborhood backyard gathering staple and a block party favorite. Diane and her family have since moved away, but each time I taste these sweet and spicy flavors (that really do make you want to say, "bam"), I think of our wonderful neighbors.
Now, let's make some hot corn dip...
How do you rate this hot corn dip recipe?
- 2 T unsalted butter
- 3 1/2 cups corn kernels, from 4 ears fresh white or yellow
- 1/2 t salt
- 1/8 t freshly ground black pepper
- 1 cup yellow onion, finely chopped
- 1/2 cup red bell peppers, finely chopped
- 1/4 cup green onions, chopped (green and white parts)
- 1 jalepeno, seeded and minced
- 2 t garlic, minced
- 1 cup mayonnaise
- 8 oz monterey jack cheese, shredded (about 2 cups)
- 1/4 t cayenne
- Melt half of the butter in a heavy skillet over medium-high heat. Add corn, salt and pepper. After the kernels turn deep golden, about 5 minutes, put the corn in a bowl and set aside.
- Melt the remaining butter in the skillet. Add the onions and bell peppers, stirring until onions are wilted, about 2 minutes. Add the green onions, jalapeno and garlic; stir and cook for 2 minutes. Pour into the bowl of corn and let cool.
- Pre-heat the oven to 350 degrees
- Add the mayonnaise, 1 cup of shredded cheese, and cayenne to the corn mixture in the bowl and mix. Pour into an 8" square oven-proof dish and top with remaining cheese.
- Bake for 10-12 minutes or until cheese is golden brown and bubbly.
Fresh Corn on the Cob
Step-by-step hot corn dip recipe instructionsClick thumbnail to view full-size
About Emeril Lagasse
You might be surprised to learn that famed chef, restaurant owner, and television show host Emeril Lagasse
- Worked in a Portuguese bakery as a young boy
- Has a doctorate degree, and
- Turned down a music scholarship to go to culinary school.
Following culinary school, Lagasse fine-tuned his chef skills in Paris. Known to this day for only using the best and freshest ingredients, Lagasse worked in a few of the finest restaurants in the Northeast United States before moving to New Orleans.
It was in New Orleans in 1990 where Lagasse opened his first restaurant. Emeril's restaurant received critical acclaim, not only from the local New Orleans' food critics, but from national food and culinary magazines as well.
Since his early success in New Orleans, Emeril Lagasse opened a series of restaurants, hosted several popular television shows, in addition to always creating new recipes, like the hot corn dip recipe that I love so much.