GMA Recipe: Warm Corn Dip

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Warm Corn Dip
From chef and author Emeril Lagasse
2001

According to the National Football League, Super Bowl Sunday is the second-biggest day of food consumption (Thanksgiving is first). Emeril Lagasse wants to make sure that no one at your party is left feeling hungry.

Ingredients

2 tablespoons butter

1/4 cup small dice onion

2 tbsp minced jalapeños

1 1/2 tbsp minced garlic

3 cups corn kernels (frozen, canned or fresh)

1 cup roasted poblanos, chopped

1/2 cup roasted red bell pepper, chopped

1/4 cup green onions, finely chopped (green parts only)

4 ounces cheddar cheese, grated

4 ounces Monterey jack cheese, grated

3/4 cup sour cream

3/4 cup mayonnaise

Emeril's Essence

Salt and cayenne pepper to taste

Directions

1. Preheat oven to 375 degrees F. In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sweat for 3-4 minutes. Add the jalapeños and the garlic and sweat for 2 more minutes. Add the corn and sweat for 5-6 minutes.

2. Remove the corn, jalapeños, garlic and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with the Essence, salt and cayenne pepper.

3. Place the dip in a casserole dish, and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with Fritos, or your favorite chips.

Recipe copyright ©2001 by Emeril Lagasse