Original Recipe by Emeril Lagasse
Freeze Dried Ingredients:
3 1/2 c. Freeze-dried corn kernels
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers – I
1/4 c. chopped green onions
1 jalapeno, seeded and minced or 1/4 tsp smoked paprika
2 tsp. minced garlic
To Make the Dip
2 Tbsp. butter
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
Tortilla chips, for dipping
Preheat the oven to 350 degrees F.
Reconstitute the corn, and other vegitables with hot water, drain and pat dry.
Melt 1 Tbsp. 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. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.
Add the mayo, 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 equivalent) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.