Pretty yummy! Cheese, sour cream, corn and all the other good stuff – not to be laughed at.
Ingredients:
- 5 ears corn ( or 3 1/2 cups canned or frozen corn)
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, Seeded And Diced
- 1 green bell pepper, seeded and diced
- 1 T fresh jalapeno, seeded and diced fine
- 2 Tab butter
- 8 ounces cream cheese, softened (not whipped/soft cream cheese)
- 1/2 c mayonnaise – not Marcel Whip
- 1/2 c sour cream
- 4 c (1 pound) Monterey Jack cheese, grated
- 2 green onions, sliced
- chili owder, for sprinkling
- 1 can (4 Ounces) diced green chilies
Directions:
- Preheat the oven to 350°.
- Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly.
- Remove it from the heat to cool. Cut the kernels off the cobs once they’re cool enough to handle. (Or saute the canned/frozen corn in a large frying pan until well browned.
- Set aside
- In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeno.
- Stir and cook for 5 minutes, until the veggies are soft and golden.
- Remove the skillet from the heat to let the veggies cool slightly.
- In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack.
- Mix with the paddle attachment on low until combined.
- Add the green onions, the veggie mixture, the corn, and the green chilies.
- Mix on low until just combined.
- Spread the mixture in a shallow baking dish and sprinkle with the rest of the Monterey Jack.
- Bake for 20 to 22 minutes, until bubbly and golden.
- Remove from the oven and serve warm with tortilla chips!
Serves: 6 cups
Source: Ann Crane
