Recipe Index

Ingredients

• 4 large corn cobs (or 17¾ oz frozen corn kernels)
• 4 tsp olive oil
• 1 oz butter
• 2 garlic cloves, minced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 red onion, finely chopped
• 8¾ oz shredded Monterey Jack cheese
• 1 jalapeno, finely chopped
• 8¾ oz cream cheese, softened
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3/4 tsp kosher salt
• 4 oz canned chopped green chillies, drained
• 3 spring onions, finely sliced
• 2 tbsp chopped coriander, to garnish
• 1 sliced green chilli or jalapeno, to garnish
• 7 oz corn tortilla chips, to serve

Method

1. Heat the oven to 350°F.
2. Cut the kernels from the cobs. Heat the olive oil and butter in a large ovenproof skillet over high heat, add most of the corn (reserve a small handful for garnish) and cook for 4-5 minutes, stirring only occasionally, until lightly charred at the edges.
3. Add the garlic, both bell peppers, red onion and jalapeno and cook for 3-4 minutes until softened. Remove from the heat.
4. Add the cream cheese, sour cream, mayonnaise, salt, canned green chillies and spring onions and stir until the cream cheese melts and everything is evenly combined.
5. Stir through half the Monterey Jack, then smooth the top and scatter with the remaining cheese.
6. Bake for 25-30 minutes until golden and bubbling around the edges.
7. Scatter with the reserved sauteed corn, chopped coriander and sliced chilli. Serve hot with tortilla chips.

Prep: 10 min · Cook: 45 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data