Roasted Corn and Pepper Dip Recipe

Ingredients:

• 2 cups fresh corn kernels or frozen, thawed
• 1 red bell pepper, seeded and chopped
• 1 poblano pepper, seeded and chopped
• 1 tablespoon extra virgin olive oil
• Kosher salt, to taste
• 1 cup shredded Monterey-Jack cheese
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper
• Pinch of cayenne pepper
• Tortilla chips (for serving)

Directions:

1. Preheat oven to 425°F.
2. Place corn and peppers on large, rimmed baking sheet. Drizzle with olive oil and salt, to taste. Toss and spread out evenly. Roast until lightly browned, 15 to 20 minutes. Set aside.
3. Reduce oven temperature to 375°F. Grease a shallow, 1-quart baking dish and set aside.
4. In a medium-size bowl, stir together cheese, sour cream, mayonnaise, paprika, pepper, and cayenne until well combined. Stir in roasted vegetables. Transfer mixture to baking dish. Bake until edges are bubbly, about 30 minutes.
5. Serve warm with tortilla chips.