Hot Corn Chile Dip

Ingredients

• 4 tablespoons butter 
• 8 ounces cream cheese softened
• 5  ears corn fresh
• 2 cloves garlic minced
• 1  bell pepper diced green seeded
• 2 cans chiles diced green
• 3  green onions sliced thin
• 2  jalapeños diced seeded finely
• 0.5 cup mayonnaise 
• 1 medium onion diced
• 1.5 cups pepper-jack cheese grated
• 8 servings pita crisps for serving
• 1  bell pepper diced red seeded
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan
• grill
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Heat a grill on medium heat. Grill the corn until lots of the kernels have color.
3. Cut off the kernels and set aside.
4. If serving immediately, preheat the oven to 350 degrees F.
5. Melt the butter in a large skillet over medium-high heat.
6. 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.
7. Add the chiles and stir for 30 seconds. Set aside.
8. In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined.
9. Add the reserved corn and veggie mixture and stir to combine thoroughly.
10. Pour into a small baking dish.
11. Bake immediately, or cover with foil and refrigerate up to 48 hours.
12. Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes.
13. Serve with tortilla chips or pita crisps.