Hot Corn Chile Dip

5 ears fresh corn, shucked –or– 2 bags (10 oz.) frozen sweet corn ¾ stick (6 tbsp.) butter 2 cloves garlic, minced 1 medium onion, finely diced 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1 can diced green chilies ¾ c. pepper jack cheese, grated ¾ c. jack cheese, grated 8 oz. cream cheese, softened ½ c. mayonnaise

If you like it hot – add 1 jalapeno seeded and diced

Directions:

1. Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside. Or, if using frozen corn, melt 2 tbsp. butter in a frying pan and sauté the corn until it begins to color. Remove the pan and set aside.

2. If serving immediately, preheat the oven to 350 degrees F.

3. Melt the other 4 tbsp. butter in a large skillet over medium-high heat. Add the garlic, jalapenos (if using), onions, and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chilies and corn, and then stir for 30 seconds. Set aside.

4. In a large bowl, combine the jack, pepper jack and cream cheeses, mayonnaise, sour cream, and green onions. Stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a baking dish. Bake immediately or cover with foil and refrigerate up to 48 hours.

5. Bake until bubbly, 20-25 minutes. Serve with tortilla chips or pita crisps.