Hot Corn Dip

CATEGORIES: Dips and Spreads, Sara


So last year around this time we got loads of emails requesting ideas for Superbowl parties.  We have a pretty decent appetizer section, and you can see many of them pictured in this post. However, you might notice what Kate and I noticed.  A great number of our appetizers are, well… pretty.  Looks like we do way more baby showers, wedding celebrations and womens’ luncheons than we do jeans and t-shirt wearing beer/rootbeer guzzling sports gatherings.  So this week we’re determined to bring you some good football-appropriate fare!  And even if you’re not a football fan, think of an excuse to make this stuff because it’s good anytime food!  Today’s recipe is a hot corn dip.  I’ve had it bookmarked for a while now, mostly because I’ve seen so many great reviews for it and I was curious to see if it lived up to the hype.  I’ll be honest, it took a lot for me to not give in to my instincts and add more stuff to it like lime juice, cumin, fresh cilantro, etc.  I followed the recipe with some very minor changes and what do you know…Emeril actually knew what he was doing.  This was a big hit, we gobbled it right up!  Perfect for a casual gathering like a game day party or a summer bbq.

Let’s get cookin’!

I can’t wait to make this in the summer time with fresh corn from the cob.  Since that’s not available to me right now, I used frozen corn.  (Please oh please don’t use canned corn.)  You pop it in a hot skillet with a little butter and salt and pepper to roast it up. See this beautiful pan I’m using?


The folks at All-Clad sent Kate and me each a pan from the brand new Stainless collection with D5 Technology.  Yes, it’s beautiful.  You can read all about it here.  The collection is sold exclusively at Williams-Sonoma and it’s considered one of the best brands of cookware on the market (which is why you’ll notice it’s a little pricey!)  The pan I’m using in this picture is the 6 quart saute pan and I’ve been using it a lot, it’s a great size to have.  The new D5 technology is pretty amazing and the cookware performs beautifully.  Check out those links, even if it’s just to drool!  Okay, back to the recipe…

You’ll remove the corn from the pan and pop it in a bowl.  Then add a little more butter.  Next, you’ll add in some diced onions and the red pepper.  I used a jarred roasted red pepper (or check out this tutorial to make your own) and I loved the smokiness they added to the dip.  Saute those for a few minutes


And then add in green onions, garlic, and jalapenos.  By the way, check out this post if you’re scared of jalapenos!

Remove the onion mixture and pop it in the bowl with the corn and stir it all up

Add in the cheeses, mayo, and cayenne pepper.  The recipe says to put half the cheese in and use the other half on top, but I’d say I added more like 2/3 of the cheese in the dip and 1/3 on top.  Add enough mayo for it to all come together.  1/2 C was perfect for me.

Stir it all up to combine and then pop it in a dish.  Something about 8×8 or similar will be perfect, I used a pretty pie plate.  Top with additional shredded cheese and pop it in your preheated oven.  When it comes out all hot and bubbly you’ll want to dig right in.


I was amazed at how sweet the dip was because of the corn.  It’s a nice mix with the spice of the red pepper and jalapeno, however it wasn’t *spicy* at all. I did cut the red pepper down by half because I’m a scaredy-cat but next time I’ll put the full amount in.  The cheese and little bit of mayo make it super creamy.

Serve with either tortilla chips, or my guilty little secret, Fritos.  Seriously folks, this stuff is YuMmY!

 

56 comments

  1. Looks delicious!
    I usually end up putting my hot dips in a mini crockpot (like the roasted red pepper one you guys have)to keep warm and gooey during the game

    – Do you think this one would work also?
    thanks!

  2. YUM! Hot dips are always a favorite for football parties! 🙂 Thanks for sharing this one – I'll definitely have to try it out!

  3. I've made this exact recipe several times and it is DELICIOUS, especially if you've saved frozen corn on the cob from the summertime!

  4. Brooke- yes, you could totally make it ahead of time! You'll just want to store in the fridge until you're ready to bake it and then since it will be chilled you'll need to cook it for longer than 12-15 minutes. Probably more like 15-20 or so.

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