Hot Corn Chile Dip

Total Time:
1 hr
Prep:
25 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

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 chiles
  • 1 1/2 cups grated pepper-jack cheese
  • 8 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
Directions
Watch how to make this recipe.
  • 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 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 corn 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.

  • From Food Network Kitchen: To ensure the best results, this recipe has been altered from what was originally published.


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