| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Emlive03 |
6 |
servings |
INGREDIENTS
| 4 |
md |
Fresh sweet corn ears; shucked |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Butter |
| 1 |
c |
Minced onions |
| 1/4 |
c |
Small-diced red bell peppers |
| 1/4 |
c |
Small-diced yellow bell peppers |
| 1 |
md |
Jalapeno; stemmed, seeded, |
|
|
And minced |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Homemade mayonnaise |
| 1/2 |
lb |
Grated Monterey Jack Cheese |
| 2 |
tb |
Finely-chopped green onions; green part |
|
|
Only |
| 6 |
sm |
Flour tortillas; quartered |
| 6 |
sm |
Blue corn tortillas; quartered |
| 1/4 |
c |
Chopped black olives |
INSTRUCTIONS
Preheat the oven to 400 degrees. Rub each ear of the corn with the oil.
Season with salt and pepper. Place the corn on the grill or either on a
open flame. Cook the corn for 1 minute on all sides. Remove from the heat
and cool. Using a sharp knife, remove the kernels from the cob. In a large
saute pan, melt the butter. Add the onions and peppers. Season with salt
and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2
minutes. Add the jalapenos and garlic. Continue to cook for 1 minute.
Remove from the heat and cool slightly. Turn the vegetable mixture into a
mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir
in the green onions. Season with salt and pepper. Pour the mixture into a
greased 6-cup oven-proof oval baking dish. Spread evenly and top with the
remaining cheese. Bake for about 10 to 15 minutes or until bubbly. Fry the
tortillas in batches until crispy, about 2 minutes, stirring constantly for
overall browning. Remove and drain on paper towels. Season with salt and
pepper. Garnish the dip with the chopped olives. Serve warm with the chips.
This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
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