Hot Corn Chile Dip

Name: Hot Corn Chile Dip
Ingredients: 5 ears fresh corn, shucked; 1/4 cup butter; 2 garlic cloves, minced; 2 jalapenos, seeded and diced finely; 1 medium onion, diced; 1 green bell pepper, seeded and diced; 1 red bell pepper, seeded and diced; 2 (4 ounce) cans diced green chilies; 1 1/2 cups grated monterey jack pepper cheese; 4 ounces cream cheese, softened; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 green onions, sliced thin; tortilla chips or pita bread round, for serving

14 ingredients

5 steps

Ingredients

5 ears fresh corn, shucked
1/4 cup butter
2 garlic cloves, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 (4 ounce) cans diced green chilies
1 1/2 cups grated monterey jack pepper cheese
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin
tortilla chips or pita bread round, for serving

Directions

1

Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
2

If serving immediately, preheat the oven to 350 degrees F.
3

Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
4

In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
5

Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.