Fire-roasted corn dip with crispy flour and blue corn chi
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Ears of fresh sweet corn, |
| Shucked | ||
| 2 | tablespoons | Olive oil |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | tablespoon | Butter |
| 1 | cup | Minced onions |
| ¼ | cup | Small diced red bell |
| Peppers | ||
| ¼ | cup | Small diced yellow bell |
| Peppers | ||
| 1 | medium | Jalapeno, stemmed, seeded |
| And minced | ||
| 1 | tablespoon | Chopped garlic |
| 1 | cup | Homemade mayonnaise |
| ½ | pounds | Grated Monterey Jack Cheese |
| 2 | tablespoons | Finely chopped green onions, |
| (green part only) | ||
| 6 | smalls | Flour tortillas, quartered |
| 6 | smalls | Blue corn tortillas, |
| Quartered | ||
| ¼ | cup | Chopped black olives |
Directions
Preheat the oven to 400 degrees F. Rub each ear of the corn with the oil. Season with salt and pepper. Place the corn on the grill or either on a open flame. Cook the corn for 1 minute on all sides.
Remove from the heat and cool. Using a sharp knife, remove the kernels from the cob. In a large saute pan, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 2 minutes.
Add the corn and continue to saute for 2 minutes. Add the jalapenos and garlic. Continue to cook for 1 minute. Remove from the heat and cool slightly. Turn the vegetable mixture into a mixing bowl. Stir in the mayonnaise and half of the cheese. Mix well. Stir in the green onions. Season with salt and pepper. Pour the mixture into a greased 6 cup oven-proof oval baking dish. Spread evenly and top with the remaining cheese. Bake for about 10 to 15 minutes or until bubbly.
Fry the tortillas in batches until crispy, about 2 minutes, stirring constantly for overall browning. Remove and drain on paper towels.
Season with salt and pepper. Garnish the dip with the chopped olives.
Serve warm with the chips.
Yield: 6 to 8 servings
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