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Hot Corn Chile Dip Recipe

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This recipe for Hot Corn Chile Dip, by , is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassandra Steinke

Category:
Category:

Ingredients:  
Ingredients:  
5 ears fresh corn, shucked
½ stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapeños, 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 grated pepper-jack cheese
8 ounces cream cheese, softened
½ cup mayonnaise
½ cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

Directions:
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 350ºF.
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 ½ cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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