Spicy Corn Chili Dip – Indian

Spicy Corn Chili Dip – Indian

Ingredients
5 ears fresh corn, removed

1 Big Carrot grated

Half cup of white string cheese

1 Green Pepper thin and long sliced
1/2 stick (4 tablespoons) butter
2 tsp of Ginger/Garlic paste
5 jalapenos, seeded and diced finely
1 medium onion, minced
1 green and 1 Red and 1 Orange and 1 Red bell peppers (small), seeded and diced
2-3 Green chilies minced
1 1/2 cups grated pepper-jack cheese
4 ounces cream cheese, softened.
1/2 cup sour cream
2 green onions, sliced thin.
Tortilla chips or pita crisps, for serving.

Directions
Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.

If serving immediately, preheat the oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the ginger/garlic paste, jalapenos, onions and green chillies and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the corns and stir for few seconds. Set aside.

In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, sour cream and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish.

Sprinkle the remaining 1/2 cup white cheese over the top and bake in 375 degree oven for about 15 minutes until bubbly. Garnish with Green onions, Carrot grated and orange slice as shown in the picture.

 

Serve warm with tortilla chips or pita crisps.