A warm, cheesy fire-roasted corn dip with sweet peppers and a jalapeno bite.
11 steps, about 45 minutes start to finish.
Preheat the oven to 400 degrees F.
Rub each ear of the corn with the oil. Season with salt and pepper.
Place the corn on the grill or on an open flame. Cook the corn for 1 minute on all sides. Remove from the heat and cool.
Using a sharp knife, remove the kernels from the cob.
In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes.
Add the corn and continue to saute for 2 minutes.
Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from the heat and cool slightly.
Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well.
Stir in the green onions. Season with salt and pepper.
Pour the mixture into a greased 6 cup ovenproof oval baking dish. Spread evenly and top with the remaining cheese.
Bake for about 10 to 15 minutes or until bubbly.
“You want char on the corn, not cooked-through corn, so keep it moving over a live flame just until it picks up color. That smoky bite is the whole point of the dip, and it finishes cooking in the oven anyway.”
