Green Chile Corn Dip has fresh grilled corn, fire roasted green chilies, and lots and lots of cheese for one intensely amazing dip.
In a mixing bowl, add kernels from two ears of corn (about 1½ cups of corn) and the half and half.
Puree until the kernels are blended; the mixture will still be slightly chunky.
In a skillet or saucepan on medium heat, add the puree with the remaining corn, green chilies, 6 oz. of cheese, ½ cup of green onions, garlic, salt, and pepper.
Mix well, stirring frequently; about 2 minutes
As the cheese begins to melt, add the canned tomatoes with the juices.
Taste for seasoning; add more if needed.
Add the mixture to a medium-sized casserole or baking dish if not using a cast iron skillet.
Top with the remaining cheese and green onions.
Cover with foil and bake for 20 minutes at 350°F.
Remove the foil and allow the dip to continue to bake for an additional 5minutes.
Remove from the oven and allow to rest for 5 minutes.
Place the puree, and all the remaining ingredients, reserving an ounce of cheese and ¼ cup green onions to the slow cooker; mix well.
Cook on low for 3 hours.
After the cooking time, stir then top with the remaining cheese and green onions.
Cook for an additional 30 minutes.
Serve with your favorite chips and enjoy.