Appetizer: Fire-roasted Corn Dip
By SharonE
I had these at a Food Network event. Great summertime dip.
- 6
Ingredients
- 4 medium ears of fresh sweet corn, shucked
- 2 tbsp. olive oil
- salt
- freshly ground black pepper
- 1 tbsp. butter
- 1 cup minced onions
- 1/4 cup small diced red bell peppers
- 1/4 cup small diced yellow bell peppers
- 1 medim jalapeno, stemmed, seeded and minced
- 1 tbsp. chopped garlic
- 1 cup mayonnaise
- 1/2 pound grated Monterey Jack Cheese
Preparation
Step 1
Preheat oven to 400 degrees. Rub each ear of the corn with oil. Season with salt and pepper. Place corn on grill. Cook corn for 1 minute on all sides. Remove from heat and cool. Using a sharp knife, remove the kernels from the cob.
In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes. Add the corn and continue to saute for 2 minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayo and half of the cheese. Mix well. Season with salt and pepper. Pour the mixture into a greased pie pan. Spread evenly and top with the remaining cheese. Bake for about 10-15 minutes or until bubbly. Serve with pita chips or homemade flour tortilla chips.
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