Spicy cheese dip with corn and chili pepper

Ingredients:

• 5 ears of fresh corn, husked
• 55 g butter
• 2 cloves garlic, crushed
• 2 jalapeños, seeded and finely diced
• 1 medium onion, diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 cans chopped chili peppers
• 1.5 cups grated Pepper Jack cheese
• 220 g cream cheese, softened
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 3 green onions, thinly sliced
• Tortilla or pita chips, for serving

Preparation:

1. Preheat the grill to medium heat. Grill the corn until most of the kernels are darkened. Cut the kernels off the cobs and set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the garlic, jalapeño, onion, and green and red bell peppers. Cook for a few minutes until the peppers are golden brown. Add the chili and stir for 30 seconds. Set aside.
3. In a large bowl, combine 1 cup Pepper Jack cheese, cream cheese, mayonnaise, sour cream, and green onions and mix until smooth. Add the corn-vegetable mixture and mix thoroughly. Transfer to a small baking dish. Bake immediately or cover with foil and refrigerate for 48 hours.
4. If serving the dip immediately, preheat the oven to 350°F (175°C). Sprinkle with the remaining 1/2 cup cheese and bake until bubbly, 20-25 minutes. Serve with tortilla chips or pita.