Emeril’s Corn Dip with Tortillas
2 Tablespoons butter 3 1/2 cups corn kernels 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 cup finely chopped onions 8 ounces smoked gouda cheese 1 teaspoon cumin	1/2 cup finely chopped red sweet bell pepper 1/2 cup finely chopped green sweet bell pepper 1/4 cup chopped green onions 1 jalapeno, minced 2 tablespoons minced garlic 1/2 to 1 cup of mayonnaise Tortilla Chips

1. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. (The corn will make a popping sound as it cooks.) Pour the corn into a mixing bowl.

2. Melt the remaining 1 tablespoon butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeño, garlic and cumin, cook stirring for 2 minutes, or until the vegetables are softened. Pour the mixture into the bowl with the corn and let cool.

3. Preheat the oven to 350 degrees F. Add the mayonnaise, 1 cup of the grated cheese, and the cayenne to the corn mixture and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with the chips. Makes 6 cups of dip; 12 to 18 servings