Why recepie famous for?
Loaded with terrific flavours and colour, this Corn Dip is made with corn, peppers, garlic, onion, jalapeño, green onions, cream cheese, sour cream and mayonnaise. . Bubbly, creamy and bursting with flavour! The secret that makes this so good is to saute the corn! Serve with corn chips, crackers or even veggie sticks.
Ingredients
4 corn on the cob (large, or 5 smaller), or 500g / 1 lb frozen corn4 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
250 g / 8 oz shredded Monterey Jack cheese or other cheese of choice (Note 1)
1 jalapeno , finely chopped
1 red onion , finely chopped
250 g / 8 oz cream cheese , softened
3/4 cup / 170g sour cream
3/4 tsp salt
3/4 cup / 175g mayonnaise
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
Preheat oven to 160C/320F.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.
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.
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.
Add half the cheese into the bowl, then all the remaining ingredients. Mix, transfer to baking dish.
Top with remaining cheese. Bake 30 minutes or until golden and bubbly on top.
Top with garnishes if desired. Serve hot with corn chips!
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