Hot Corn Chile Dip

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 5 ears fresh corn, shucked
• 1/4 cup butter
• 2 garlic cloves, 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 (4 ounce) cans diced green chilies
• 1 1/2 cups grated monterey jack pepper cheese
• 4 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 green onions, sliced thin
• tortilla chips or pita bread round, for serving

Recipe

• 1 heat a grill on medium heat. grill the corn until lots of the kernels have color. cut off the kernels and set aside.
• 2 if serving immediately, preheat the oven to 350 degrees f.
• 3 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.
• 4 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.
• 5 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.