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Roasted Corn Dip
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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.
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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.
Frank on 10.22.2009
Is the “½ cups Finely Chopped Red Pepper” in your recipe red bell pepper?
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!!!