Wonderful for pot lucks if you have a hot carry case.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.
Melt the remaining 1 tablespoon 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, jalapeño, and garlic and cook, stirring, for 2 minutes, or until the vegetable are softened. Pour the mixture into the bowl with the corn and let cool.
Preheat the oven to 350 F.
Add the mayonnaise, 1 C of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10-12 minutes.
Serve hot with the chips.
Yield: 6 C dip; 12-18 servings
This originally came from Emeril. He knows what tastes good!
Could use other dippers like carrots, celery or peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 212 | ||
Calories from Fat: 140 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 286.1mg | 10 % | |
Potassium 143.3mg | 4 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 17.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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