Appetizer: Fire-roasted Corn Dip

By SharonE

I had these at a Food Network event. Great summertime dip.

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

Details

Servings 6

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.