Recipe courtesy of Michael Haye
Save Recipe Print
Total:
55 min
Prep:
35 min
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat grill to medium.

Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.

Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Creamy Baked Macaroni and Cheese

Recipe courtesy of Food Network Kitchen

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Recipe courtesy of Giada De Laurentiis

Southern Creamed Corn

Recipe courtesy of The Neelys

Stuffed Piquillo Peppers with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.