![Hot Corn Chile Dip](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/99797739-06e7-4d2f-b798-c7e8f613bbe7_Hot-Corn-Chili-Dip_WebReady.jpg?w=3840&quality=75)
Dig into this cheesy and spicy dip from The Pioneer Woman.
ingredients
directions
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° 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.