Fire-Roasted Corn Dip with Crispy Flour And Blue Corn Chips - BigOven 142535

Fire-Roasted Corn Dip with Crispy Flour And Blue Corn Chips

Ready in 1 hour

Top-ranked recipe named "Fire-Roasted Corn Dip with Crispy Flour And Blue Corn Chips"

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Try this Fire-Roasted Corn Dip with Crispy Flour And Blue Corn Chips recipe, or contribute your own. "Corn" and "Emeril" are two tags used to describe Fire-Roasted Corn Dip with Crispy Flour And Blue Corn Chips.


Ingredients

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Salt; to taste
1 tb Butter
2 tb Finely-chopped green onions;
1 md Jalapeno; stemmed, seeded,
2 tb olive oil
1 tb Garlic; chopped
4 md Fresh sweet corn ears;
1 c Minced onions
1 c Homemade mayonnaise
Only
1/4 c Chopped black olives
1/4 c Small-diced yellow bell
1/4 c Small-diced red bell peppers
6 sm Flour tortillas; quartered
1/2 lb Grated Monterey Jack Cheese
6 sm Blue corn tortillas;
Black Pepper; freshly ground
And minced

Original recipe makes 6 servings

Servings  

Preparation

Preheat the oven to 400 degrees. Rub each ear of the corn with the oil. Season with salt and pepper. Place the corn on the grill or either on a open flame. Cook the corn for 1 minute on all sides. Remove from the heat and cool. Using a sharp knife, remove the kernels from the cob. In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2 minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from the heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the green onions. Season with salt and pepper. Pour the mixture into a greased 6-cup oven-proof oval baking dish. Spread evenly and top with the remaining cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Season with salt and pepper. Garnish the dip with the chopped olives. Serve warm with the chips. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-24-1998 Recipe by: Emeril Lagasse

Calories Per Serving: 475 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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