I’m not a huge fan of Emeril Lagasse. It’s not that I don’t respect his accomplishments, which are vast. In fact, he’s one of the longest lasting tv chefs in the U.S. We just never clicked. I didn’t get the “night show” element of live music on his cooking show, and the “BAM” was way overdone. Just my opinion.
So it wasn’t surprising when I received a couple of cookbooks in the mail erroneously – at least that’s what I thought – that I completely disregarded the one by Chef Emeril. (I remain a member of the Book of the Month cookbook club, but I’m now better at submitting my “accepts” and “declines!”)
That is, until I decided to open his cookbook, Prime Time Emeril, to a random page and read a recipe. It was for Hot Corn Dip.
Not being from the Midwest, I haven’t always been a huge corn fan like some people. I mean, it’s really good with butter and salt – on the cob, of course. But corn dip???
For this one recipe alone, I kept the cookbook and paid the bill. And I’ve never looked back.
It’s a hot dip, indeed, but even so, it’s perfect for summer months. It would also be good with canned corn any other time of the year.
And one of my favorite things, as you know, is to change up a recipe. And this one recipe allows for many variations, which I’ll mention below.
So here is my version of Emeril Lagasse’s recipe for corn dip, from his cookbook. It’s especially fun to make when corn on the cob is 10 for $1.00!
Hot and Cheesy Corn Dip
4 corn on the cobs
3 tablespoons butter
1 small onion, finely chopped
1 small red bell pepper, finely chopped
4 green onions, chopped
8 ounces cream cheese, at room temperature
8 ounces grated white cheddar or Monterey jack
1/2 teaspoon salt
Ground cayenne pepper, to taste
Remove the corn from the corn cobs using a knife, slicing vertically on four “sides” of the cob.
Then break up the pieces of corn into individual kernels.
Place the butter in a large saucepan and heat it over medium-high heat. Chop the onion, red bell pepper and green onions.
Add the vegetables and sauté for approximately 5 minutes.
Have the cheeses on hand.
note: If do don’t want to use only cream cheese, you could always use a combination of mayonnaise and cream cheese, or sour cream and cream cheese, or really any combination of creaminess and cheesiness that you prefer.
Now to change things up. You can make a Southwestern version of this corn dip by adding chopped green chile peppers and cilantro, plus a little ground cumin. Also, I’ve included chorizo in this dip. You can make it even more different by adding ground up Italian sausage as well. And, for a vegetarian option, add crab and chopped avocado!