Fresh Corn Dip


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.


Your corn cobs should look like these:
Cook the corn in boiling water for about 10 minutes; test it to make sure it thoroughly cooked. Drain the corn in a colander, and set aside to cool.

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.


Then add the corn, the cream cheese and cubed or grated cheese, and allow the cheeses to completely melt into the vegetables.
Serve the dip warm with good corn chips. I like the “scoopable” variety!


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!

19 thoughts on “Fresh Corn Dip

  1. Not a fan either… your post made me smile, as I have a post scheduled for publication in which I mention Emeril (not for a recipe, for something else… ;-)

    the BAM was way over=used indeed, and his style of cooking for the most part doesn’t match mine, although I can tell this corn dip would be a huge hit here, particularly with hubby

  2. yum–but where the heck do you get 10 cobs for $1. I am lucky if I can find a dozen for $5 peak season — you Americans are so lucky! you are American aren’t you–if you are from Canada I want to know where you buy your corn

  3. Annoying or not (and I agree that he can be), Emeril can definitely cook. Unlike so many on the Food Network these days—where everything is focus-grouped to death and dumbed-down just about as far as it can go. This looks really delicious! I’d never thought of a corn dip. Thanks, Mimi!

  4. Funny. I’m not a fan of Mr. BAM either. Such a tiring demeanor :-)

    But I do love corn! I shy away from warm dips for a large crowd because it is too difficult to keep them warm, but this would be great for a small group. And, like you, I will soon have access to plentiful delicious GMO corn!

    • Honestly, this dip goes fast you don’t even need a warmer. But it definitely would need to be heated in the microwave if it cooled off too much because of the cheese…

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