| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 ears fresh corn, shucked
- 1/2 stick (4 tablespoons) butter
- 2 cloves garlic, minced
- 2 jalapenos, seeded and diced finely
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 cans diced green chiles
- 1 1/2 cups grated pepper-jack cheese
- 8 ounces cream cheese, softened.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 green onions, sliced thin.
- Tortilla chips or pita crisps, for serving
Instructions
- Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
- If serving immediately, preheat the oven to 350 degrees F.
- Melt the butter in a large skillet over medium-high heat. 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. Add the chiles and stir for 30 seconds. Set aside.
- In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
- Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 500 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 83 mg |
| Sodium | 633 mg |
Reviews
Yes! this is a great party appetizer – Super Bowl hit! First time I tried this recipe and it’s definitely going in my keeper file. Guests stayed around the bowl eating with tortilla chips until it was gone – I knew I’d be making it for many upcoming parties ……I love having something like this to count on as we entertain often, it’s easy and delicious.
Very good made 8-2-2020
Made this recipe tonight for an appetizer for our family Sunday dinner, it was a big hit. Very easy and very tasty.
My husband loved this so much he ate it over a three day period! It was so hearty we had appetizers for dinner!
Plain and simple. It’s fabulous!
My family loved this dip. Everyone stayed close to the bowl. I used a bag of frozen corn and browned in a cast iron skillet. I added more cheese and a half packet of taco seasoning to the veggies. Otherwise made it like she did. It was awesome.
I’m curious if I could use canned fire-roasted corn instead of grilling the corn. Has anyone tried this? Thank you!
Agree with some others, bland bec. of the cream cheese. 1/2 tsp salt, 1/8 tsp pepper perk it up. Hint for the corn from Emeril’s Hot Corn Dip–yum! 1 Tb butter heavy skillet med-high heat. Add corn, s&p; cook, stirring, about 5 min. till corn golden brown–will make a popping sound. Into a dish. More butter, proceed with recipe–onions, peppers, etc. Adds flavor.
I took this to a friends as a game day app and it was a huge hit! It is so addicting!!
I read many of these reviews as I planned to make this for our NYE events. I actually made three pans of it to share at parties and to have for the football game day spread. After seeing the concerns regarding blandness, I compensated for that and sprinkled season salt on the veggies as they cooked and Cajun seasoning on the thawed frozen corn as I roasted it on a sheet pan in the oven. The result was an ooey-gooey full flavor dip that met with rave reviews from everyone! An absolute keeper! Thank you Ree!