Name: Hatch Chile Sweet Corn Dip
Prep time: 30 min
Cook time: 25 min
Yield: 8-10 Servings
Ingredients: Roasted Vegetables: 4 ears sweet corn; 2 medium hatch chiles; 1 jalapeno, optional; 3 cloves garlic, peeled; 1 tablespoon avocado oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup cilantro leaves; Dip: 8 ounces Neufchatel or cream cheese, softened; 1 cup plain Greek yogurt; 4 tablespoons mayonnaise; Zest and juice of 1 medium lime; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 1 cup shredded quesadilla cheese, divided; 1 cup crumbled Cotija cheese, divided; 2 green onions, thinly sliced; Tortilla chips, for serving

Ingredients

Roasted Vegetables:

4 ears sweet corn
2 medium hatch chiles
1 jalapeno, optional
3 cloves garlic, peeled
1 tablespoon avocado oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup cilantro leaves
Dip:

8 ounces Neufchatel or cream cheese, softened
1 cup plain Greek yogurt
4 tablespoons mayonnaise
Zest and juice of 1 medium lime
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup shredded quesadilla cheese, divided
1 cup crumbled Cotija cheese, divided
2 green onions, thinly sliced
Tortilla chips, for serving

Cooking Steps

1

Preheat oven to 400 degrees F. Place corn, hatch chiles, jalapeno (if using) and garlic on a sheet pan. Coat with oil and sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until corn and peppers are lightly charred, flipping corn and peppers halfway through cooking. Let cool.
2

Peel loose skins from peppers. Place peppers and cilantro in the bowl of a food processor; pulse to form a chunky salsa-like consistency. Cut corn kernels from ears; discard corn cobs.
3

Meanwhile, in a large bowl, beat cream cheese at medium speed until smooth. Add Greek yogurt and mayonnaise; beat until thoroughly mixed. Beat in lime zest and juice, garlic powder, onion powder, salt and black pepper. Fold in corn, pepper mixture, ½ cup shredded cheese and all but 3 tablespoons Cotija cheese (reserve for topping). Transfer mixture to a 9-inch baking dish. Sprinkle with remaining ½ cup shredded cheese. Bake 20-25 minutes or until cheese is bubbly and edges are browned.
4

Sprinkle with remaining Cotija cheese and sliced green onion. Serve dip with tortilla chips.

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