Fire-Roasted Corn Dip with Crispy Flour and Blue Corn Chips Recipe

Name: Fire-Roasted Corn Dip with Crispy Flour and Blue Corn Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium ears of fresh sweet corn, shucked; 2 tablespoons olive oil; Salt; Freshly ground black pepper; 1 tablespoon butter; 1 cup minced onions; 1/4 cup small diced red bell peppers; 1/4 cup small diced yellow bell peppers; 1 medium jalapeno, stemmed, seeded and minced; 1 tablespoon chopped garlic; 1 cup homemade mayonnaise; 1/2 pound grated Monterey Jack Cheese; 2 tablespoons finely chopped green onions, (green part only); 6 small flour tortillas, quartered; 6 small blue corn tortillas, quartered; 1/4 cup chopped black olives

Servings: persons

4 medium ears of fresh sweet corn, shucked
2 tablespoons olive oil
Salt
Freshly ground black pepper
1 tablespoon butter
1 cup minced onions
1/4 cup small diced red bell peppers
1/4 cup small diced yellow bell peppers
1 medium jalapeno, stemmed, seeded and minced
1 tablespoon chopped garlic
1 cup homemade mayonnaise
1/2 pound grated Monterey Jack Cheese
2 tablespoons finely chopped green onions, (green part only)
6 small flour tortillas, quartered
6 small blue corn tortillas, quartered
1/4 cup chopped black olives

1
Preheat the oven to 400 degrees F. Rub each ear of the corn with the oil.
2
Season with salt and pepper.
3
Place the corn either on the grill or either on an open flame.
4
Cook the corn for 1 minute on all sides.
5
Remove from the heat and cool.
6
Using a sharp knife, remove the kernels from the cob.
7
In a large saute pan, melt the butter.
8
Add the onions and peppers.
9
Season with salt and pepper.
10
Saute for 2 minutes.
11
Add the corn and continue to saute for 2 minutes.
12
Add the jalapenos and garlic.
13
Continue to cook for 1 minute.
14
Remove from the heat and cool slightly.
15
Turn the vegetable mixture into a mixing bowl.
16
Stir in the mayonnaise and half of the cheese.
17
Mix well.
18
Stir in the green onions.
19
Season with salt and pepper.
20
Pour the mixture into a greased 6 cup oven-proof oval baking dish.
21
Spread evenly and top with the remaining cheese.
22
Bake for about 10 to 15 minutes or until bubbly.
23
Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning.
24
Remove and drain on paper towels.
25
Season with salt and pepper.
26
Garnish the dip with the chopped olives.
27
Serve warm with the chips.

1243

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 medium ears of fresh sweet corn, shucked, 2 tablespoons olive oil, Salt, Freshly ground black pepper, and more.

Yes, Fire-Roasted Corn Dip with Crispy Flour and Blue Corn Chips falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fire-Roasted Corn Dip with Crispy Flour and Blue Corn Chips

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