Jalapeño-Chili-Corn Cream Cheese Puffs
4 ears of corn, removed from husk
4 tbsp olive oil
2 cans (114 mL) green chilis
1 white onion, finely diced
2 red bell peppers, finely diced
2 cloves garlic, minced
3 jalapeños, seeds removed & finely diced
1 stick cream cheese
0.5 cup mayonnaise
0.5 cup sour cream
1 chipotle pepper in adobe sauce, finely diced
2 cups shredded monterey jack cheese
salt and pepper
2 boxes frozen puff pastry
green onion, finely diced, for garnish
Set oven to 350 F. First up: roasting that corn. Remove the corn from the husk with a chef's knife. Heat 2 tbsp olive oil in cast iron pan over medium-high heat. When oil is shimmering, add corn to pan. Season with salt and pepper.
When corn has browned, 15-20 minutes, add 2 cans of green chilis. Cook additional 2-3 minutes. Remove from heat and set corn-chili mixture aside
In same cast iron pan, heat remaining 2 tbsp olive oil. When shimmering, add onion, garlic, red pepper, jalapeños to pan. Season with salt and pepper. Cook until caramelized, 10-15 minutes. Remove from pan and set aside.
In large bowl, whisk together cream cheese, sour cream, mayonnaise and chipotle pepper until smooth.
Add (cooled) corn-child mixture and vegetables to bowl, stirring to combine.
Add monterey jack cheese, green onion and stir. Place in oven-proof baking dish and bake at 350 F for one hour.
Remove chili-cheese-corn dip from oven and allow to cool. Set oven to 450 F.
Decide what pastry variation you prefer (be creative, I've done a braided loaf, mini-cups and square pastries). Bake in 450 degree oven. Time will depend on shape chosen.
When pastry is set, add chili-cheese-corn dip. Garnish with green onion.
Enjoy a damn tasty treat!