Hot Corn Chile Dip

By jenlin

Ingredients

• 5 5 5 ears fresh corn, shucked, grilled and cut off the cob
• 5 5 5 ears fresh corn, shucked, grilled and cut off the cob
• 5 5 5 ears fresh corn, shucked, grilled and cut off the cob
• 1/2 1/2 1/2 stick (4 tablespoons) butter
• 1/2 1/2 1/2 stick (4 tablespoons) butter
• 1/2 1/2 1/2 stick (4 tablespoons) butter
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 2 2 2 jalapenos, seeded and diced finely
• 2 2 2 jalapenos, seeded and diced finely
• 2 2 2 jalapenos, seeded and diced finely
• 1 1 1 medium onion, diced
• 1 1 1 medium onion, diced
• 1 1 1 medium onion, diced
• 1 1 1 green bell pepper, seeded and diced
• 1 1 1 green bell pepper, seeded and diced
• 1 1 1 green bell pepper, seeded and diced
• 1 1 1 red bell pepper, seeded and diced
• 1 1 1 red bell pepper, seeded and diced
• 1 1 1 red bell pepper, seeded and diced
• 2 2 2 cans diced green chiles
• 2 2 2 cans diced green chiles
• 2 2 2 cans diced green chiles
• 1 1/2 1 1/2 1/2 cups grated pepper-jack cheese
• 1 1/2 1 1/2 1/2 cups grated pepper-jack cheese
• 1 1/2 1 1/2 1/2 cups grated pepper-jack cheese
• 8 8 8 ounces cream cheese, softened.
• 8 8 8 ounces cream cheese, softened.
• 8 8 8 ounces cream cheese, softened.
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup mayonnaise
• 1/2 1/2 1/2 cup sour cream
• 1/2 1/2 1/2 cup sour cream
• 1/2 1/2 1/2 cup sour cream
• 3 3 3 green onions, sliced thin.
• 3 3 3 green onions, sliced thin.
• 3 3 3 green onions, sliced thin.
• Tortilla chips or pita crisps, for serving
• Tortilla chips or pita crisps, for serving
• Tortilla chips or pita crisps, for serving

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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

Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.

In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.

Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.