Hot Corn Chile Dip

Name: Hot Corn Chile Dip
Ingredients: 5 ears fresh corn, shucked; 1/2 stick (4 tablespoons) butter; 2 cloves garlic, 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 cans diced green chiles; 1 1/2 cups grated pepper-jack cheese; 8 ounces cream cheese, softened.; 1/2 cup mayonnaise; 1/2 cup sour cream; 3 green onions, sliced thin.; Tortilla chips or pita crisps, for serving

14 ingredients

16 steps

Ingredients

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, 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 cans diced green chiles
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

Directions

1

Heat a grill on medium heat.
2

Grill the corn until lots of the kernels have color.
3

Cut off the kernels and set aside.
4

If serving immediately, preheat the oven to 350 degrees F.
5

Melt the butter in a large skillet over medium-high heat.
6

Add the garlic, jalapenos, onions and green and red bell peppers.
7

Cook for a few minutes, until the peppers get great color on the outside.
8

Add the chiles and stir for 30 seconds.
9

Set aside.
10

In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined.
11

Add the corn mixture and stir to combine thoroughly.
12

Pour into a small baking dish.
13

Bake immediately, or cover with foil and refrigerate up to 48 hours.
14

Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes.
15

Serve with tortilla chips or pita crisps.
16

From Food Network Kitchen: To ensure the best results, this recipe has been altered from what was originally published.