Cheesy Miso Caramelized Corn and Pineapple Chile Dip
Ingredients:
- 3 Tbsp. butter or olive oil
- 4 cups fresh corn from about 5-6 ears corn
- 2 cups finely diced pineapple
- 2 jalapeños, seeded and chopped
- 1 Fresno chili pepper, seeded and chopped (optional)
- 2 cloves garlic, minced and grated
- 2 Tbsp. white miso paste
- 3 green onions chopped
- 1/3 cup fresh basil and or cilantro
- To taste salt and pepper
- 8 oz. cream cheese, softened
- 1 cup plain greek yogurt
- 4 oz. blue cheese, crumbled
- 6 oz. sharp cheddar cheese, shredded
- 4 oz. fontina cheese, shredded
- 4 oz. pepper jack cheese, shredded
Directions:
- Preheat the oven to 375 F.
- Add the butter to a large oven-safe skillet set over medium-high heat. Add the corn, pineapple and 1/4 teaspoon each of salt and pepper. Cook 5 to 8 minutes or until the corn has browned lightly and caramelized.
- Add the jalapeños, Fresno chili, garlic and miso paste, cook for another 3 to 5 minutes or until the peppers are soft. Remove from the heat and stir in the green onions and basil. Season lightly with salt and pepper.
- To the pan, stir in the softened cream cheese, Greek yogurt and blue cheese. Mix to combine everything and then top the skillet with the cheddar, fontina and pepper jack.
- Place the skillet in the oven and bake for 15 minutes or until the cheese is melted and bubbly. Remove from the oven and serve warm with chips.