Creamy, Hot Corn Dip (Gluten Free)

My family loves chips and dip,  of almost any kind.  Salsa, cheese dip, hummus, beans.  I’m always looking for fun new dips for us and this is a jackpot.  It is creamy, cheesy, a tad sweet from the corn but balanced with a little heat from some peppers.  Mmmmmm.  The husband and I are enjoying it now while we watch the Olympics.  He says it is “blog worthy” 🙂

The original recipe is from Emeril.  But, as always, I had to tweak it a bit.  I have a little “problem” with changing recipes. 😉

His called for all mayo, but I liked the idea of doing half mayo and half sour cream.  I love the tanginess of sour cream. I also added some green pepper because we love them.  This recipe would be fabulous in the summer with fresh corn, but for now, use frozen (do not use canned).

Creamy, Hot Corn Dip

2 tablespoons butter

3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen corn)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1cup finely chopped yellow onions

1/2 cup finely chopped red bell peppers – I used roasted red bell peppers from a jar.

1/2 cup chopped green bell pepper

1/4 cup chopped green onions (green and white parts)

1 jalapeno, seeds and ribs removed, and finely minced (Do not be afraid of jalapenos.  The heat is in the ribs and seeds so if you remove those you will be left with a great flavor and it won’t be overwhelmingly spicy)

2 teaspoons minced garlic (2-3 fresh garlic cloves.  You can use granulated garlic if you don’t have fresh)

1/2 cup mayonaisse

1/2 cup sour cream (light is fine)

8 ounces monterey jack or cheddar, shredded- I used a combination of the two cheeses b/c that is what i had.

1/4 teaspoon cayenne

Corn Tortilla chips, for dipping

Preheat the oven to 350 degrees F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.  If you’re using frozen corn it probably won’t get very brown.  Just cook for about 5 minutes.  Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and all  peppers and cook, stirring often, until the onions are wilted, about 3 minutes. Add the green onions and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
Add 1/2 C mayo, 1/2 cup sour cream, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. I poured mine into a pie plate.  Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with corn tortilla chips or Fritos.

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