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Fire-Roasted Corn Dip

Name: Fire-Roasted Corn Dip
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 medium ears of fresh sweet corn, shucked; 2 tablespoons olive oil; Salt; Freshly ground black pepper; 1 tablespoon butter; 1 cup minced onions; 1/4 cup small diced red bell pepper; 1/4 cup small diced yellow bell pepper; 1 medium jalapeno, stemmed, seeded and minced; 1 tablespoon chopped garlic; 1 cup homemade mayonnaise; 1/2 pound grated Monterey Jack cheese; 2 tablespoons finely chopped green onions (green part only)

Sweet corn charred over an open flame, folded with peppers and Monterey Jack into a rich mayonnaise base, then baked until it bubbles. The char is what separates this from every other corn dip on the table.

Total time

45 min

Serves

8

Difficulty

Medium

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As seen on Episode 235

The pantry

kitchen

Essentials · serves 8

4 medium ears of fresh sweet corn, shucked 2 tablespoons olive oil Salt Freshly ground black pepper 1 tablespoon butter 1 cup minced onions 1/4 cup small diced red bell pepper 1/4 cup small diced yellow bell pepper 1 medium jalapeno, stemmed, seeded and minced 1 tablespoon chopped garlic 1 cup homemade mayonnaise 1/2 pound grated Monterey Jack cheese 2 tablespoons finely chopped green onions (green part only)

·

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The preparation

11 steps, about 45 minutes start to finish.

01
Preheat the oven to 400 degrees F.
02
Rub each ear of corn with the olive oil and season with salt and pepper.
03
Char the corn on the grill or directly over an open flame, about 1 minute on all sides. Remove from the heat and let it cool.
04
Using a sharp knife, cut the kernels off the cobs.
05
Melt the butter in a large saute pan. Add the onions and both bell peppers, season with salt and pepper, and saute for 2 minutes.
06
Add the corn and saute for 2 minutes more.
07
Add the jalapeno and garlic and cook for 1 minute. Remove from the heat and cool slightly.
08
Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese and mix well.
09
Stir in the green onions and season with salt and pepper.
10
Pour into a greased 6 cup ovenproof baking dish, spread it even, and top with the remaining cheese.
11
Bake for 10 to 15 minutes, until hot and bubbly. Serve warm with sturdy chips.

lightbulb The chef's notes

“Char the corn over a live flame rather than in a pan. You want blistered spots and a little smoke, because that is the whole flavor of the dip and a skillet will not give it to you. Let the vegetables cool before the mayonnaise goes in or it breaks and turns greasy. Serve it straight out of the oven, it firms up fast as it cools.”

Cooked the same night, Episode 235

Watch the episode east

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Crab Imperial

schedule40 m · Medium

Desserts

Sticky Toffee Pudding

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Fire-Roasted Corn Dip

The preparation

Cooked the same night, Episode 235

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Sticky Toffee Pudding

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Made this one?