Summer Corn Dip

81 Comments

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 I wasn’t completely thrilled when I received an Emeril cookbook as a gift. But when I opened the book, Prime Time Emeril, to a random page, it was to the recipe 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???

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Well I made it, and it’s now one of my few repeat recipes I make in the summer. For this one recipe alone, I will always keep Prime Time Emeril, published in 2001.

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! However keep in mind that to make it simpler, canned corn can also be used.

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.

Cook the corn in boiling water for about 10 minutes; test it to make sure it is 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.

Then add the corn, the cream cheese and cubed or grated cheese, and allow the cheeses to completely melt into the vegetables.

Add the salt and cayenne, or sprinkle the cayenne on top of the dip when serving.

Serve the dip warm with good corn chips. I like the “scoopable” variety!

I’ve also used mayonnaise in this dip along with cream cheese. It just adds a depth of flavor.

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.


I’ve included made this dip with crumbled chorizo. Yum. Italian sausage also works.

For a pescatarian option, add crab, some Old Bay, and top with chopped avocado!

81 thoughts on “Summer Corn Dip

  1. Mimi, I’m with you when it comes to Emeril. Corn dip, wow, I haven’t had that for years. Being raised on the Louisiana/Texas border, it was often around at corn season. Just looked in my mom’s old recipe cards and found her recipe. Same as yours (Emeril’s), with two differences. She used Velveeta (yuk) and longhorn cheddar cheese as well as mined jalapenos instead of cayenne. I’ll give your recipe a try as my mom’s was too hot and we don’t have Velveeta or longhorn cheese here.

  2. I agree with you about Emeril. I lived down in south Louisiana for a while, and he certainly liked to position himself as a Cajun chef…except he’s from Jersey. But you can’t deny that he knows how to play the game, and he has indeed accomplished a lot. And I’ll admit that this corn dip sounds delicious! I don’t think I’ve ever seen a dip quite like this one, and I definitely want to try it now.

  3. I like Emeril – always have since I first saw one of his food shows. I have a few of his cookbooks but I don’t think I have ever posted any recipe. When it’s corn season we only eat it fresh off the cob – winter I might give this a try.

  4. We enjoyed the theater of Emeril’s shows more so than the food LOL. But I have a lot of respect for him and what he’s done. And, growing up, he was my kid’s favorite. When her tenth birthday came along and we asked, “this one’s special, what would be the dream present?” the wish was to eat at his restaurant in New Orleans. We drove down, naively, on the weekend (about an eight hour drive) and called the restaurant to explain why we were in town not realizing their reservations had been booked for months in advance! They pulled stools for us that night up to the expedite counter and the chefs talked to us while they cooked, they made a special little birthday cake for her, and everyone in the kitchen plus a handful of the servers sang “happy birthday” to my kid because “that’s how Emeril wants it done.” Fifteen years ago and I am forever grateful.

    • Hahahahaha! Well don’t make it unless you’re hungry, cause you’ll love it! Not sophisticated, but really delicious.

  5. I know it’s a dip, and I see you with the chip, but this looks so good, I’m sure I’d want to eat it with a spoon. And being Midwestern, I totally get the corn thing. ;-) BTW, I ate at an Emeril restaurant years ago, and I didn’t click with it.

    • Well, I’ve actually spooned leftover dip onto tortillas for a nice snack. So I get it. Interesting about the restaurant.

  6. I love the corn you get in the States and even though I have and probably will NEVER see corn for 10 for $1.00 I would like to try this dish. I was shown a neat way to catch the kernels of corn when cutting it from a friend in the US…. put a small bowl upside down inside a larger bowl and when you cut down the kernels fall into the larger bowl rather than ricocheting across the kitchen. As always Mimi, very colourful and seemingly very tasty!! Thanks

  7. My mom makes a corn dip and I will have to compare recipes. I love the idea of adding chorizo or Italian sausage! (I had totally forgotten about the “night show” element he was trying for…made me laugh remembering.)

  8. Hah! Another thing we have in common… our dislike of Emeril. My soapbox: he has take every traditional recipe from the region and “improved” it. Drive me crazy. And the BAM. And his demeanor. That said, I have found a recipe or two of his that I like, and this corn dip will probably go on that list!

  9. Hmmm, I have to agree with you on both Emeril and the corn dip. (Actually, I like a dip now and then, but so many dip recipes I see, how much “dip” can one eat!?) However, given you said you like it, maybe I would, too. I do LOVE corn, but like you, my favorite way is fresh and on the cob. ;)

    • I’m just so glad I made the recipe when I first saw it. At least in dip form it doesn’t get stuck in your teeth!

      • Despite his incessant BAMs, living near Emeril’s part-time home, I have known many who have met Emeril. I think he is a genuinely nice guy. He has a passion for what he does and I have never heard of him be unkind to anyone. The story above from Chef Bill actually makes me like him even more!

        I just don’t want a giant hunk of pork every night for dinner. Ha! Ha!

  10. Wow! I find this really interesting because I am also not a big fan of corn. I don’t really know why. It’s sweet and yes, good on the cob with butter and salt. I think about gyoza; I do not think about corn. I have always felt like all Emeril cooks is meat, meat and more meat. I like meat but, just like the BAM, I felt it also was a bit over the top.

    Emeril recently opened a restaurant near my home and with frequent appearances, I had to go! I ordered Pasta Nero and it was to die for!! He seems to pull together some of the most unexpected flavor combinations when you least expect it!

    I will definitely give this corn dip a try!

    • I’m glad your restaurant experience was positive. He has a good reputation. I understand about gyoza!!! I don’t crave corn, but this is really tasty and cheesy!

  11. 10 ears for $1.00? That seems impossible! Still, I’ll make this dip at any cost because corn in a big deal in this house and I like to try new things with it. GREG

  12. Wow Chef Mimi – this has the corn lover in me drooling. Corn is often so underrated and this shows just how versatile it can be. I can imagine dunking crusty bread into this…..now off to buy some corns!

  13. I can’t imagine anyone not loving this! You made me laugh at your reaction to “Bam!” I get it! LOL! I just hadn’t heard it in such a long time. Corn is a favorite in my household. This is one recipe I know would be a hit!

  14. Ha ha! love your description of Emeril – I’ll have to admit, I’m kind of like you, the BAM part used to get on my nerves……but it’s been such a long time since I’ve watched the Food Network, used to love it at one time. That corn dip does sound delicious I must say, would be great with crab and Old Bay, yum!

  15. The dip looks great!! Funny about the Velveeta discussion = we never had velveeta or american cheese when I was growing up. It was considered to be an anathema! But somewhere along the line, I started loving grilled cheese sandwiches with velveeta dipped in ketchup. On white bread, only, please! Probably had it at a friend’s house, I HAVE to have one of those every couple of years or so. It must have been a slippery slope, because I make a chicken casserole with it, used it again in my Original Cheese Zombies and when Sam Sifton of the NYT insisted it was just the thing for topping Tex Mex Enchiladas, I tried it again! I think it can have it’s place – sparingly used, in that kind of I know it’s absolute junk but I can’t help myself manner, Still, I am slightly ashamed,

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