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Hot Corn Dip With Crispy Tortilla Chips

  • Yield: 6 cups dip; 12 to 18 servings


  • 2 tablespoons unsalted butter
  • 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped red bell peppers
  • 1/4 cup chopped green onions (green and white parts)
  • 1 jalapeÒo, seeded and minced
  • 2 teaspoons minced garlic
  • 1 cup Mayonnaise or
  • store-bought mayonnaise
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 1/4 teaspoon cayenne
  • Crispy Tortilla Chips


  • 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, jalapeÒo, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.
  • Preheat the oven to 350?F.
  • Add the mayonnaise, 1 cup 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 to 12 minutes.
  • Serve hot with the chips.

Recipe Details