Hot Corn Dip by Ree

Hot Corn Dip is one of those things that can cause me to completely embarrass myself at parties, as if putting my leg behind my head to show off my residual ballet flexibility isn’t embarrassing enough. This dip is positively to die for, and you can make it ahead of time and keep it in the fridge before baking it if that works better for your schedule.

Make it sometime this summer!

 
You need 4 to 5 ears of corn. I prepped 5 but really only wound up adding about 4 cobs worth o’ kernels.

Translation: You need 4 ears of corn!

(Psst. You can use frozen iffin ya want.)

 
 
Brush the cobs with a little vegetable oil and sprinkle them with salt…

 
 
Then place them on a grill (or grill pan!)

 
 
And cook them for about 10 minutes, turning them regularly so that they don’t burn.

 
 
Remove them and set them aside to cool.

 
 
Now chops some veggies: red onion…

 
 
Red bell pepper…

 
 
Green bell pepper…

 
 
And fresh jalapeno! I scraped out about half the seeds and membrane so it would bring some spice to the table but not be overwhelming.

 
 
Heat some butter in a large skillet over medium heat and throw in the veggies.

 
 
Stir them around and cook them for about 5 minutes, until they have great color and are nice and tender. Remove the skillet from the heat and set it aside so the veggies will cool.

 
 
Now, you can do this in a regular bowl with a wooden spoon if you’re young and full of energy. But if you’re not, you can take the easy road and use a mixer to combine softened cream cheese…

 
 
Mayo…

(NOT Miracle Whip. Miracle Whip is from the devil, and I can’t imagine the disaster that would ensue if you added it to this otherwise beautiful dip.)

 
 
Sour cream…

And Monterey Jack! I didn’t get a photo of that because I’m an airhead, but here is the Snap that shows the cheese added.

 
 
Next, slice a green onion and add it to the cheese mixture…

 
 
Along with the veggie mixture, the corn, and a can of green chilies.

 
 
Mix it on low until it’s all combined!

(This is pretty darn good on a cracker. Don’t ask me how I know this.)

 
 
Pour the mixture into a baking dish and smooth the top with a spoon.

 
 
Top it with more Monterey Jack, sprinkle it with a little chili powder, then pop it in a 350 degree oven to bake for 20 to 22 minutes.

 
 
Whoa.

 
 
Wow!

 
 
I’m gettin’ excited now.

 
 
This is amazing! Serve it with chips, crackers, or big carrot sticks. It’s positively to die for.

Here’s the handy dandy printable!

from Cooking – The Pioneer Woman http://ift.tt/1YaOsbW