Hot Corn Dip With Crispy Tortilla Chips
65 mins (prep 30, cooking 35)
16 ingredients
6 servings
Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001

Categories:  dip , taste~mood , spicy , <-4-hours , vegetable , appetizer , corn , time-to-make ,
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Serving Size (64.25 g)
Servings 6
Amount per Serving
Calories 323.57 Calories from Fat 286.92
% Daily Value *
Total Fat 31.88g 294.26%
Saturated Fat 12.63g 379.02%
Trans Fat 0.16g %
Cholesterol 50.29mg 100.58%
Sodium 524.92mg 131.23%
Total Carbohydrate 0.59g 1.18%
Dietary Fiber 0.02 g 0.49%
Sugars 0.27 g %
Protein 9.46g 113.56%
Vitamin A 533.16IU% Vitamin C 0.06mg%
Calcium 275.33mg% Iron 0.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
corn kernels, fresh ground black pepper, chopped yellow onion, finely chopped red bell pepper, chopped green onion, minced garlic