Side Pannel
Roasted Corn and Jalapeno Dip

- Prep Time: 30- minutes
- Cooking Time: 20-minutes
- Serves: 6- servings
Roasted Corn and Jalapeno Dip
- Recipe Submitted by Herb on 11/16/2014
Category: Dinner Party, Healthy Recipes, Cheese, Peppers, Corn, Dips
Ingredients List
- 3 ears fresh corn, shucked
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces cream cheese
- 1/2 cup mayonaisse
- 1 cup Mexican cheese blend
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon chopped chipotles in adobo (from a can)
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, chopped
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Directions
1. Preheat grill for medium-high heat.
2. Brush corn cobs with olive oil and sprinkle with salt and pepper.
3. Grill corn, turning frequently, until hot and lightly charred all over, 10-15 minutes. Let cool and slice kernels from cobs.
4. Preheat oven to 350 degrees.
5. In a medium bowl, stir together the cream cheese, mayonnaise, cheese, garlic, chili powder, and chipotles in adobo until well combined.
6. Add the corn, jalapeno, red pepper, green onion and cilantro.
7. Place dip in an oven-proof dish and bake for 20-25 minutes, or until bubbly and light golden brown.
8. Serve with tortilla chips.
2. Brush corn cobs with olive oil and sprinkle with salt and pepper.
3. Grill corn, turning frequently, until hot and lightly charred all over, 10-15 minutes. Let cool and slice kernels from cobs.
4. Preheat oven to 350 degrees.
5. In a medium bowl, stir together the cream cheese, mayonnaise, cheese, garlic, chili powder, and chipotles in adobo until well combined.
6. Add the corn, jalapeno, red pepper, green onion and cilantro.
7. Place dip in an oven-proof dish and bake for 20-25 minutes, or until bubbly and light golden brown.
8. Serve with tortilla chips.
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