The Pioneer Woman Tasty Kitchen
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Roasted Corn Dip

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Level: Easy

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Description

This dip is devoured every time I make it. It is easy – adjustable to what you have on hand. You can switch the cheese to cheddar or pepper jack — add more Jalapenos if you like more spice. If you don’t have green onions, leave them out. It is very versatile. — I have even served it in a crockpot. Enjoy!!

Ingredients

  • 2 Tablespoons Butter
  • 3-½ cups Fresh Corn Cut Off The Cob. (you Can Use Frozen)
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • 1 cup Finely Chopped Onion
  • ½ cups Finely Chopped Red Pepper
  • 2 whole Jalapenos Seeded And Finely Minced
  • 2 cloves Minced Garlic
  • ¼ cups Green Onions Sliced Thin (green And White Parts)
  • 4 Tablespoons Cream Cheese
  • 1 cup Mayonnaise
  • 2 cups Grated Monterey Jack Cheese

Preparation

Melt 1 Tbs. butter in heavy skillet.

Add corn (thaw if using frozen.)

Add Salt and Pepper. Sauté over medium-high heat until golden and caramelized. Remove from skillet and cool.

Add 1Tbs. butter, onion and red pepper to same skillet. Sauté till soft – 2-3 min.

Add jalapeño, garlic and green onions, sauté 2 more min.

Remove to bowl with corn and cool. Add cream cheese, mayo and ½ of cheese.

Taste for seasoning and add more salt and pepper if needed. Put in baking dish. Top with remaining cheese

Bake ‘till light lightly brown and bubbly – about 25 minutes at 350. Serve with tortilla chips.

3 Comments

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lakeloverhh on 4.26.2010

The “1/2 cup finely chopped red pepper” in the recipe is red bell pepper. I personally am not a fan of green bell peppers, but yellow or orange peppers could be substituted. I like the red color in the finished dip.

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Frank on 10.22.2009

Is the “½ cups Finely Chopped Red Pepper” in your recipe red bell pepper?

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jbbtjbbt on 8.7.2009

FABULOUS!!!! Made this to take to a party and everyone wanted the recipe. I just bought the ingredients to make it again – YUM!!!

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