Pasilla Chile & Caramelized Corn Spread
- Servings: 4
|½ cup||Fresh Sweet Corn|
|1||Fresh Poblano Pepper|
|¼ cup||Sour Cream|
|¼ cup||Cream Cheese|
|½ cup||Monterey Jack Cheese|
Roast pepper on 375 degrees for 25 minutes or until tender and skin is blistered. Remove the pepper from the oven and place inside a bowl, and cover it with a plate. The steam allows for easy removal of the skin. Let the pepper sit for 10-15 minutes until cool. Then remove the stem, seeds, skins, and ribs from the pepper and roughly dice into small pieces.
Cut corn kernels off the cob. Saute the corn in butter until caramelized, approximately 5 minutes. Grate Monterey Jack cheese. Add corn, pepper, cilantro, sour cream, cream cheese, and 1/2 of the Monterey Jack cheese into a food processor and blend until well mixed, approximately 2 minutes. Do not over blend because the corn and cilantro pieces add extra texture. Place the mixture into ramekins until it reaches 1 inch from the top. Place the remainder of the Monterey Jack cheese on top of the dip. Preheat oven to 350 degrees. Cover ramekins with foil and bake covered for 30 minutes. Remove foil and bake uncovered on 400 degrees for 5 minutes, or until cheese becomes golden brown and crusty. Allow to cool for 10 minutes, and then serve.