How to Make Ree's Hot Corn Chile Dip | The Pioneer Woman

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/38jjnyT Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Hot Corn Chile Dip Recipe courtesy of Ree Drummond Total: 50 min Active: 25 min Yield: 6 to 8 servings Level: Easy Ingredients 5 ears fresh corn, shucked 1/2 stick (4 tablespoons) butter 2 cloves garlic, minced 2 jalapenos, seeded and diced finely 1 medium onion, diced 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 2 cans diced green chiles 1 1/2 cups grated pepper-jack cheese 8 ounces cream cheese, softened. 1/2 cup mayonnaise 1/2 cup sour cream 3 green onions, sliced thin. Tortilla chips or pita crisps, for serving Directions Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside. If serving immediately, preheat the oven to 350 degrees F. Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside. In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours. Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps. https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #HotCornChileDip How to Make Ree's Hot Corn Chile Dip | The Pioneer Woman | Food Network https://youtu.be/pFOlCVDWF50