I have been making this dip for many years, and it always disappears. It’s one of Jeanie’s favorite things. If memory serves, I think I saw Emeril make something like this and over time I have adapted it to our tastes. Keep in mind that I’m usually cooking for a crowd of 16 so feel free to cut the recipe in half if you need to. Make sure you have plenty of tortilla chips!
10 ears of fresh sweet corn
1/4 cup vegetable oil for brushing
2 Tbsp butter
1/2 red onion diced
4 cloves garlic minced
1 red pepper seeded & diced
1 green pepper seeded & diced
1 whole Jalapeno pepper seeded & diced (Optional) I didn’t want to blow-up the kids
1 cup mayonnaise
1 cup sour cream
12 oz cream cheese (Softened)
1 pound pepper jack or Monterey Jack cheese
1 pound cheddar cheese cheese
Two 4oz cans of diced green chilis
1 bunch of cilantro chopped
chili powder of smoked paprika for sprinkling
Light the grill. Brush corn cobs with veg oil and sprinkle with salt, pepper chili powder or paprika. Place on the grill or a grill pan constantly turning for about 10 minutes. Remove from heat and cool until you can handle them.
Melt butter in a skillet and add all diced veggies & garlic. Saute’ for 5 or 6 minutes until soft.
Remove skillet from heat and allow veg to cool slightly. With a sharp knife, remove corn kernels from cob. Toss into a large mixing bowl and add the veggies. Now add wet ingredients and shredded cheeses reserving some for the top. Spread the mixture into a making dish. Top with remaining cheese and bake in a 350’ oven for about 20 minutes.
Remove from oven, sprinkle top with remaining cilantro and serve warm with chips.
Note: I have used Miracle Whip for years. I didn’t have any, so I used real mayonnaise this time and we liked it better.