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 ...