Hot Corn Dip
Ingredients
Main Ingredients
- 4 corn on the cob (large, or 5 smaller), or 500g / 1 lb frozen corn
- 4 tsp olive oil
- 2 tbsp / 30 g butter
- 2 garlic cloves, minced
- 1 large red capcsicum / bell pepper, diced
- 1 large green capsicum / bell pepper, diced
- 1 red onion, finely chopped
- 250 g / 8 oz shredded Monterey Jack cheese or other cheese of choice (Note 1)
- 1 jalapeno, finely chopped
- 250 g / 8 oz cream cheese, softened
- 3/4 cup / 170g sour cream
- 3/4 cup / 175g mayonnaise
- 3/4 tsp salt
- 115g / 4 oz can green chillies, chopped (Note 2)
- 3 shallots / scallions, finely sliced
Garnishes, optional
- Coriander / cilantro, chopped
- Green chillies or jalapeño, sliced
- Sautéed corn
Instructions
- 1
Preparation - Preheat oven to 160C/320F.
- 2
Preparation - Cut the corn off the cob. Tip: Use bundt pan or ramekin. in large bowl, see video. If using frozen corn, no need to thaw.
- 3
Cooking - Melt 1 tbsp butter then add 2 tsp oil in a skillet over high heat. Add half the corn and half the garlic. Cook, stirring (or tossing!) for 3 minutes or until corn is golden (golden = better flavour). Transfer corn to bowl, repeat with remaining corn.
- 4
Cooking - If the skillet looks dry, add a touch of oil. Add both capsicums and onion, cook for 2 minutes until softened. Add to bowl with corn.
- 5
Assembly - Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
- 6
Baking - Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.
- 7
Serving - Top with garnishes if desired. Serve hot with corn chips!
