Hot Corn Chile Dip

By bobcat

Ingredients

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

Preparation

Step 1

Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.

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 chilies and stir for 30 seconds. Set aside.

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

Sprinkle the remaining 1/2 cup of pepper-jack cheese over the top if baking and bake until bubbly- about 20 to 25 minutes. Serve with tortilla chips or pita crisps.