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Roasted Corn and Pepper Queso Dip

Makes 12 to 16 servings
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Ingredients Method

Ingredients
  

  • 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
  • 11/2 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 4-ounce package goat cheese, softened
  • 2 8-ounce packages cream cheese, softened
  • 1 pound fontina cheese grated
  • Tortilla chips

Method
 

  1. Preheat oven to 500°. Line a large, rimmed baking sheet with aluminum foil.
  2. Place corn and peppers on prepared pan. Bake for 30 to 35 minutes, stirring corn occasionally, until corn and peppers appear blistered. Place peppers in a resealable plastic bag; seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop.
  3. In a Dutch oven, heat butter over medium heat until melted. Add onion, green onion, and garlic. Cook for 6 minutes or until tender, stirring frequently. Add cream, corn, peppers, red pepper, garlic powder, and salt, stirring to combine.