An all-season munch and slurp, this hot and cheesy, this is one of those easy recipes you always look for! Moreover, you will love this dip because it also has fresh corn along with loads of cheese, Jalapeno, green onions, green chillies, sour cream, mayonnaise.
Roast the corn on the cob until slightly charred from all the sides.
Take out the kernels using a knife.
Add all the ingredients except jalapeño and cilantro in a bowl and mix well.
Transfer the mixture in an oven safe serving dish.
Pre heat the oven to 180 degrees C.
Bake the dip for 25-30 minutes until the cheese melts and the dip is slightly browned from the top.
Garnish with jalapeño slices and cilantro.
Serve warm with corn chips or nachos.
The best way to roast corn is over direct flame. If you have a BBQ easily accessible, I recommend using it to roast the corn. The process is much faster and the result is fabulous.However, if it's not BBQ, then the other alternative is to roast it in the oven. Remove the husk of the corn and keep it over the wire rack of a preheated oven to 450 Degrees F.Roast for 25-30 minutes and rotate the corn once midway.You can also wrap the corn in aluminium foil along with a blob of butter and keep on a baking tray and roast for 25-30 minutes.