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Hot Corn Chile Dip

Hot Corn Chile Dip
PREP TIME
25 min
COOK TIME
35 min
YIELDS
6-8 servings

Dig into this cheesy and spicy dip from The Pioneer Woman. 

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Ingredients

5
ears fresh corn, shucked
4
Tbsp 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 ½
cups pepper-jack cheese, grated -
4
oz cream cheese, softened
½
cup mayonnaise
½
cup sour cream
3
green onions, sliced thin
Tortilla chips or pita crisps, for serving
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Directions

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.

Step 2

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

Step 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.

Step 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.

Step 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.

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