Roasted Corn and Pepper Queso Dip
Makes 12 to 16 servings
6 cups fresh corn kernels (about 8 to 10 ears)
2 large poblano peppers, halved and seeded
1 large red bell pepper, halved and seeded
2 tablespoons butter
1 1/2 cups chopped yellow onion
1 bunch green onions, chopped
1 tablespoon minced garlic
2 cups heavy whipping cream
1 teaspoon ground red pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 pound Fontina cheese, grated
2 (8-ounce) packages cream cheese, softened
1 (4-ounce) package goat cheese, softened
1. Preheat oven to 500º. Line a large, rimmed baking sheet with aluminum foil.
2. Place corn and peppers on prepared pan. Bake for 30 to 35 minutes, or until corn and peppers appear blistered; stir corn occasionally. Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins. Remove skins from peppers, and chop.
3. In a Dutch oven, melt butter over medium heat. Add onion, green onions, and garlic; cook for 6 minutes, stirring frequently, or until tender. Add cream, corn, peppers, red pepper, garlic powder, and salt, stirring to combine. Reduce heat to medium-low. Add cheeses, stirring until cheeses are melted. Serve with tortilla chips.