Makes about 6 cups

3 ears fresh sweet corn, husks removed

1 green bell pepper

1 red bell pepper

1 or more jalapenos

1 – 2 cloves garlic, pressed or minced

3 green onions, thinly sliced

2 cups shredded Monterey Jack cheese

½ teaspoon pepper

½ teaspoon salt

1 tablespoon fresh lime juice

2/3 cup mayonnaise

1 cup sour cream

Corn chips

Using a sharp knife, carefully cut kernels off the ears of corn; place in a large mixing bowl. Place peppers, chile, and garlic in bowl of a food processor and process until finely chopped. Add chopped mixture, green onions, and cheese to mixing bowl with corn; stir to combine. Add pepper, salt, and lime juice, tossing to coat. Add mayonnaise and sour cream, and stir until well combined. Cover bowl with plastic wrap, and chill for at least an hour to allow flavors to meld. Serve with corn chips.

Variation: Add ½ cup or more chopped fresh cilantro plus ½ teaspoon cumin for great Tex-Mex flavor.

Ann's Article:

Enjoy a Corny Summer – From Beer Battered to Creamy Fudge, Plus Jams and Jellies Sans So Much Sugar

Ann Hattes travels far and wide in search of interesting food adventures.

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