HOT CORN CHILE DIP

Hot Corn Chile Dip image

Provided by Sharon123

Categories Cheese

Time 1h

Yield 6-8

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 446.5, Fat 34.1, SaturatedFat 17.2, Cholesterol 81.4, Sodium 896, Carbohydrate 27.4, Fiber 3.9, Sugar 8.8, Protein 12.3