Time: 1 hour 10 min.
Complexity: easily
Servings: 12 - 16

This delicious Mexican-style dip, loaded with corn kernels, chili peppers, and other vegetables, is a hearty appetizer for a crowd, served piping hot with tortilla chips for dipping. The corn is pre-roasted in a skillet (or on an outdoor grill for a more flavorful finish), the vegetables are also cooked separately, and then everything is tossed with a creamy cheese spread and generous amounts of Monterey Jack cheese and baked in the oven. This dip takes time to make, but it's worth it, and you can mix everything together ahead of time, refrigerate it, and bake it in the oven just before serving.

Ingredients:

• 5 ears of corn, husked
• Vegetable oil for greasing
• 2 tablespoons unsalted butter
• Half a red onion, finely diced
• 2 cloves garlic, crushed
• 1 red bell pepper, seeded and finely diced
• 1 green bell pepper, seeded and finely diced
• 1 jalapeño, finely diced (remove half the seeds and membranes)
• 1 package (220 g) of cream cheese, room temperature
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1 lb. Monterey Jack cheese, grated (about 4 cups)
• 2 green onions, thinly sliced
• 1 can (110g) canned green chilies, diced
• Chili powder, to sprinkle
• Tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Monterey Jack cheese, cream cheese, jalapeno pepper, sweet pepper, corn

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Preparation:

Step 1
• Heat a skillet over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt, and grill, turning, until lightly charred, about 10 minutes. Set aside and let cool.
Step 2
• In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell pepper, and jalapeño. Stir and cook the vegetables until softened and golden, about 5 minutes. Set aside to cool slightly.
Step 3
• Cut the corn kernels off the cobs. You can place the cob in the center of a muffin tin with a hole in the middle to prevent the kernels from flying all over the place.
Step 4
• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the Monterey Jack cheese. Beat on low speed until evenly combined. Add the green onions, mixed vegetables, corn, and canned chili along with its liquid. Mix well.
Step 5
• Pour the mixture into a 3-quart baking dish and sprinkle with the remaining Monterey Jack cheese and a little chili powder. At this point, you can cover the dish with foil, refrigerate, and store for up to 2 days. Let it sit at room temperature for 30 minutes before baking.
Step 6
• Preheat oven to 350°F (175°C). Bake the dipping sauce until bubbly and golden brown, 20-22 minutes. Remove from oven and serve warm with chips for dipping.

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