I’m truly starting to think that Ree Drummond can do no wrong! Her hot corn chili dip recipe is perfect for snacking on while you watch some football or to serve at your next big get together. It has a kick to it, but you can alter the recipe as needed for taste by reducing the number of peppers used– but if you like a little spice, it’s pretty much perfect!
The Pioneer Woman’s Hot Corn Chili Dip Recipe:
- 5 ears fresh corn, shucked
- 1/2 stick (4 tablespoons) butter
- 2 cloves garlic, minced
- 2 jalapenos, seeded and diced finely
- 1 medium onion, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 cans diced green chiles
- 1 1/2 cups grated pepper-jack cheese
- 8 oz cream cheese, softened.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 green onions, sliced thin.
- Tortilla chips or pita crisps, for serving
- Heat your grill on medium and grill the corn until the kernels have color. Then, cut the kernels off and set aside.
- Preheat the oven to 350 degrees.
- Melt butter in a skillet over medium-high heat, and add the garlic, jalapenos, onions, and green and red bell peppers.
- Cook for a few minutes until the peppers start to color on the outside.
- Add the chiles and stir for 30 seconds.
- In a large bowl, combine one cup of pepper jack cheese, cream cheese, mayonnaise, sour cream and green onion and stir.
- Add the corn and veggie mixture and stir to combine.
- Sprinkle with extra pepper jack, then pour into a baking dish and spread it out, then bake it for about 15-20 minutes or until the dip is hot and bubbly.
- Serve with tortilla chips or Fritos and enjoy!