Creamy Corn and Chile Dip

Creamy Corn and Chile Dip

Level: Easy

Total: 30 min

Active: 30 min

Yield: 4 to 6 servings

 

Ingredients

 

 

Directions:

1. Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.

2. Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.


Creamy Corn and Chile Dip
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Creamy Corn and Chile Dip
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