Hot Corn Dip
Ingredients:
- 4 to 5 ears corn, shucked
- For brushing, vegetable oil
- To taste salt and pepper
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 fresh jalapeño, seeded and diced fine
- 2 Tbsp. butter
- 8 oz. package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 lb. Monterey Jack cheese, grated and divided
- 2 green onions, sliced
- For sprinkling chili powder
- 4 oz. can diced green chiles
- For serving tortilla chips
Directions:
- Preheat oven to 350 F.
- Brush corn cobs with vegetable oil, sprinkle with a little salt and pepper and place on a grill pan for about 10 minutes, turning constantly. Remove cobs from the heat to cool. Cut the kernels off the cobs once they’re cool enough to handle.
- In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the Monterey Jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined. Spread the mixture into a baking dish and sprinkle with the remaining cheese.
- Bake until golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.
