ears fresh corn on the cob tablespoons unsalted butter medium green bell pepper, diced medium red bell pepper, diced cup sour cream cup mayonnaise ounces cream cheese, softened cup chopped green onions cups sharp cheddar cheese, shredded
Roast the corn in the husks in a 350 degree oven for 20-30 minutes until the husks start to char and the corn is tender.
Set the corn aside to cool. Once the corn is cool enough to touch, peel away and discard the husks and the silk. Remove the corn kernels from the cob and set aside.
Melt the butter in a large saucepan over medium heat. Add the diced green and red bell peppers and sauté for 10 minutes until the vegetables are tender. Add the diced peppers to the mixing bowl with the corn.
In the same saucepan, combine the sour cream, mayonnaise and cream cheese. Warm, stirring frequently, over medium low heat until the cream cheese is melted.
Add the green onions, two cups of the shredded cheese and the corn and peppers to the saucepan. Stir until the corn and peppers are evenly distributed throughout. Season with salt and pepper to taste.
Spread the corn dip into the bottom of a round pie plate or 8 x 8-inch casserole dish. Top the dip with the remaining cheddar cheese.
Bake for 10 minutes in a 350 degree oven until the cheese is melted. Serve warm.
172 kcal per serving
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