Corn Dip

This recipe was originally Hot Corn Dip that aired on an episode of The Chew on ABC. While the show maybe gone, the love for all the delicious recipes is still strong, This one has been in my recipe book for about 4 years now. Like any dip, it's not something my family makes on a regular basis, but it is a go to when fresh corn starts showing up at the market. The fresh corn, could easily be swapped for canned, but for me this is a recipe I enjoy taking slow. The original recipe has calls for leaving in half the Jalapeños seeds and charring the poblano. The extra heat you would get from the seeds would be good if that is something you like (my family wouldn't be able to handle it), but charring the poblano vs just cooking with the other peppers seemed like an unnecessary step. If you follow these steps you will end up with a warm, hearty dip that is more sweet than spice.

Ingredients:

5 Ears of Corn

Salt (to taste)

2 Tbsp Butter

1/2 Red Onion (pealed, finely diced)

2 Garlic Cloves (peeled, minced)

1 Red Bell Pepper (top removed. seeded, finely diced)

1 Green Bell Pepper (top removed. seeded, finely diced)

1 Jalapeno (top removed, seeds and membrane removed, finely diced)

**note you can leave in some seeds to add heat.

8oz Package Cream Cheese (room temperature)

1/2 Cup Mayonnaise

1/2 Cup Sour Cream

8oz Monterey Jack Cheese (grated, divided)

2 Green Onions (thinly sliced)

1 Poblano Pepper (top removed, seeded, diced)

chili powder (for sprinkling)

tortilla chips (for serving)

Directions:

Preheat oven to 425° F. Trim any loose silks or husk from corn. When oven in preheated place corn directly on middle rack, still in the husk. Bake for 30 minutes. While corn cooks wash and prepare vegetables.

When corn is finished, set aside to cool. Lower oven temperature to 350° F.

In a large skillet, melt the butter over medium heat. Add the onion, garlic, bell peppers, poblano and jalapeno. Stir and cook the veggies until they're soft and golden, about 10 minutes. Set aside to slightly cool.

Peel back the husk of the corn cobs, leaving it attached. Pull off any silks. Cut the kernels off the cobs in a large mixing bowl. Add cream cheese, mayonnaise, sour cream, and two-thirds of the Monterey Jack. Mix with spatula until just combined. Add the veggie mixture and green onions, mix until combined.

Spread into a 9 x 13 baking dish and sprinkle with the rest of the cheese and a bit of chili powder. Place the dip in oven and bake until golden and bubbling, about 22 minutes. Remove from the oven and serve warm with tortilla chips.