Roasted Corn and Jalapeno Dip
Grilled corn and fresh jalapenos are combined with lots of cheese, spices, red peppers and green onions in the warm, savory dip that's always a crowd favorite!
Servings: 12 servings
Calories: 196kcal
Ingredients
- 3 ears fresh corn shucked
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces cream cheese
- 1/2 cup mayonaisse
- 1 cup Mexican cheese blend
- 1 clove garlic minced
- 1/2 teaspoon chili powder
- 1 teaspoon chopped chipotles in adobo from a can
- 2 jalapeno peppers seeded and minced
- 1 red bell pepper chopped
- 2 green onions chopped
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat grill for medium-high heat. Brush corn cobs with olive oil and sprinkle with salt and pepper.
- Grill corn, turning frequently, until hot and lightly charred all over, 10-15 minutes. Let cool and slice kernels from cobs.
- Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, mayonnaise, cheese, garlic, chili powder, and chipotles in adobo until well combined.
- Add the corn, jalapeno, red pepper, green onion and cilantro.
- Place dip in an oven-proof dish and bake for 20-25 minutes, or until bubbly and light golden brown. Serve with tortilla chips.
Nutrition
Serving: 6g | Calories: 196kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 32mg | Sodium: 178mg | Fiber: 1g | Sugar: 2g