My Cowboy’s Favorite Dish-
The other day, when I had my hubby trapped in the car, I asked the question. If you had to name the favorite dish I make, what would it be? He tried to get out of committing, politely saying, “everything you make is great honey”. Really he said those exact words. He’s a smart man. But, because he was trapped, I kept needling it out of him. So, what is it. The “Pioneer Woman’s” Hot Corn Chile Dip. It’s a meal. Or at least that’s the way everyone eats it on this ranch. The key is, don’t burn your mouth.
I usually make it when there is a group of people up at the house. I like to split it into several dishes and provide a basket of tortilla chips for each. My porch has tables between each pair of chairs allowing at least 2 people to dig into the same dish. Coleman always tells everyone that this dip is his favorite dish.
We like to eat outside often because everyone is always so comfortable there whether they’re dusty and dirty from riding, or just have their boots on.
Pioneer Woman’s-Hot Corn Chile Dip
aka My Cowboy’s Favorite Dish
Ingredients
Directions
Watch how to make this recipe.
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 garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.