Fire-Roasted Corn Dip With Crispy Flour And Blue Corn Chips
A warm, bubbly baked dip of fire-roasted corn, sautéed peppers, jalapeno, homemade mayo, and melted Monterey Jack, served with crispy fried flour and blue corn tortilla chips.
Ingredients
- 4 each medium fresh sweet corn ears, shucked
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup minced onions
- 0.3 cup small-diced red bell peppers
- 0.3 cup small-diced yellow bell peppers
- 1 each medium jalapeno, stemmed, seeded, minced
- 1 tbsp chopped garlic
- 1 cup homemade mayonnaise
- 0.5 lb grated Monterey Jack cheese
- 2 tbsp finely chopped green onions, green part only
- 6 each small flour tortillas, quartered
- 6 each small blue corn tortillas, quartered
- 0.3 cup chopped black olives
Instructions
- 1
Preheat oven to 400°F. Rub corn with oil. Season with salt and pepper. Cook on grill or open flame 1 minute per side. Cool. Remove kernels from cob.
- 2
In a large saute pan, melt butter. Add onions and peppers. Season. Saute 2 minutes. Add corn, saute 2 more minutes. Add jalapenos and garlic, cook 1 minute. Remove from heat and cool slightly.
- 3
Turn vegetable mixture into a mixing bowl. Stir in mayonnaise and half the cheese. Stir in green onions. Season.
- 4
Pour into a greased 6-cup oven-proof oval baking dish. Spread evenly and top with remaining cheese. Bake 10-15 minutes until bubbly.
- 5
Fry tortilla quarters in batches until crispy, about 2 minutes. Drain. Season. Garnish dip with chopped olives. Serve warm with chips.