Spicy cheese dip with corn and chili pepper

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 285, total fat 23 G., saturated fats 10 G., proteins 7 G., carbohydrates 15 G., fiber 2 G., cholesterol 48 mg, sodium 370 mg, sugar 4 G.

Delight your friends with a fragrant, mouth-watering appetizer packed with flavor. Grilled corn is tossed in a cheesy sauce with roasted bell peppers and spicy chili peppers (both canned and fresh). The sweetness of the corn pairs beautifully with the heat of the jalapeños. Everything is topped with grated, zesty Pepper Jack cheese and baked in the oven until the dip is warmed through, the cheese melts, and the surface becomes golden brown. Serve hot with tortilla or pita chips, so you can scoop it straight from the casserole and enjoy.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

5 ears of fresh corn, husked
55 g butter
2 cloves garlic, crushed
2 jalapeños, seeded and finely diced
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans chopped chili peppers
1.5 cups grated Pepper Jack cheese
220 g cream cheese, softened
0.5 cup mayonnaise
0.5 cup sour cream
3 green onions, thinly sliced
Tortilla or pita chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, sweet pepper, jalapeno pepper, cream cheese, pepper jack cheese, sour cream, pita chips

Cooking the dish according to the recipe:

Preheat the grill to medium heat. Grill the corn until most of the kernels are darkened. Cut the kernels off the cobs and set aside.
In a large skillet, melt the butter over medium-high heat. Add the garlic, jalapeño, onion, and green and red bell peppers. Cook for a few minutes until the peppers are golden brown. Add the chili and stir for 30 seconds. Set aside.

In a large bowl, combine 1 cup Pepper Jack cheese, cream cheese, mayonnaise, sour cream, and green onions and mix until smooth. Add the corn-vegetable mixture and mix thoroughly. Transfer to a small baking dish. Bake immediately or cover with foil and refrigerate for 48 hours.
If serving the dip immediately, preheat the oven to 350°F (175°C). Sprinkle with the remaining 1/2 cup cheese and bake until bubbly, 20-25 minutes. Serve with tortilla chips or pita.

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