Prep 30 mins
Cook 20 mins
Ladies and gents, this is simply to die for! This is the best dip I have made to date and is a consistent favorite at our backyard gatherings! The poblano peppers really add a smoky flavor that compliments the other peppers and cheese. Yes, it is spicy and will put some pep in your step. It doesn't get any better than this!
- 2 tablespoons butter
- 1⁄4 cup small dice onion
- 2 tablespoons minced jalapenos
- 1 1⁄2 tablespoons minced garlic
- 3 cups corn kernels (frozen, canned or fresh)
- 1 cup roasted poblano pepper, chopped
- 1⁄2 cup roasted red pepper, chopped
- 1⁄4 cup green onion, finely chopped (green parts only)
- 4 ounces cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 3⁄4 cup sour cream
- 3⁄4 cup mayonnaise
- 1 tablespoon ground ancho chili pepper (sprinkle this just after the corn is added) (optional)
- cayenne pepper
- Preheat oven to 375°F.
- In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sauté for 3-4 minutes.
- Add the jalapeños and the garlic and sauté for 2 more minutes.
- Add the corn and sauté for 5-6 minutes.
- Remove the corn, jalapeños, garlic, and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with salt and cayenne pepper.
- Place in a casserole dish and bake in the oven for 20 minutes or until the dip begins to bubble.
- Serve with your favorite chips!
This dip is full of flavor. I used more jalapeno. I only used red pepper cause I couldn't find a poblano pepper. I used cheddar cheese and asiago cheese. I didn't have sour cream so I used plain yogurt. Thanks It's All Good :) Made for PAC spring 2011