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 corn 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (151g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (68%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 8.5g||42 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 40.3mg||12 %|
|Sodium 213.2mg||7 %|
|Potassium 295.4mg||8 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 16.7g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 246
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