Celebrity chef Emeril Lagasse offers a recipe for corn dip to serve with Fritos or other corn chips. “Good Morning America” featured Emeril’s recipe on its webpage at ABCNews.Go.com. The recipe requires around 30 minutes of cooking time and serves eight people.
To make Emeril’s corn dip, preheat the oven to 375 degrees Fahrenheit. Melt butter in a 10-inch sauté pan over medium heat, and then add ¼ cup diced onions, allowing them to sweat for about four minutes. Add 2 tablespoons of minced jalapeños and 1 ½ tablespoons minced garlic, allowing the entire mixture to sweat for an additional two minutes. Add 3 cups frozen, canned or fresh corn kernels, sweating for around five or six additional minutes.
Transfer the mixture to a mixing bowl. Add 1 cup roasted chopped poblanos, ½ cup roasted chopped red bell pepper, ¼ cup finely chopped green onions and 4 ounces grated cheddar cheese. Also add 4 ounces grated Monterrey jack cheese, ¾ cup sour cream, ¾ cup mayonnaise and salt and cayenne pepper to taste, and mix well. Place the mixture into a casserole dish, and bake it for 20 minutes or until bubbles begin to form in the dip. Allow to cool, and serve with corn chips.