Fire Roasted Corn Dip
Suzanne
A crowd pleaser!
ingredients
- 4 ears of sweet corn, shucked
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon butter
- 1 cup chopped onion
- 1/2 cup diced red bell pepper
- 1 medium jalapeno stemmed, seeded and minced
- 1 tablespoon garlic chopped
- 1 cup mayonnaise
- 1/2 pound mixed Jack and sharp cheddar cheese
- 3/4 cup chopped green onion
- Tortilla chips
directions
- 1
Preheat oven to 400 degrees.
- 2
Coat corn with olive oil, salt and pepper. Place on grill med/high heat and turn often to roast kernels, about 10-15 minutes. Remove and cool. With knife remove the kernels from cob.
- 3
In a sauté pan cook onions and red pepper in butter for 2 minutes, add corn, jalapenos and garlic, cook for 1 minute. Cool slightly.
- 4
In a mixing bowl add 1/2 of cheese and mayonnaise. Stir in green onions and some salt and pepper. Add vegetables and mix well.
- 5
Pour all ingredients into a greased oven proof dish and top with remaining cheese. Bake for 10-15 minutes until bubbly.
- 6
Serve with tortilla chips.
Source: Annie Anderson
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