Directions:
- Heat grill to medium.
- Place corn in foil, sprinkle with water, wrap and put on the grill, with the red and pablano peppers. Char the peppers, remove, peel and dice for relish. Remove the corn to a cutting board, cut off the kernels and reserve in a medium bowl.
- Add oil to a large skillet and saute the garlic and onion. Saute for a minute, then add the roasted and fresh peppers, tomatoes, and corn heat for another quick minute. Add cream cheese and stir in milk very slowly until the cream cheese is melted and the mixture is smooth. Pour into a serving bowl, fold in cilantro and season with salt and pepper, to taste. Serve garnished with chives.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.62 Kcal (1414 kJ) | ||
| Calories from fat | 124.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 21% | |
|---|---|---|---|
| Cholesterol | 15.9mg | 5% | |
| Sodium | 64.84mg | 3% | |
| Potassium | 820.55mg | 17% | |
| Total Carbs | 53.3g | 18% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 6.26g | 25% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 147mg | 245% | |
| Iron | 0.1mg | 0% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 83.67 Kcal (350 kJ) | ||
| Calories from fat | 30.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 21% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 5% | |
| Sodium | 16.07mg | 3% | |
| Potassium | 203.36mg | 17% | |
| Total Carbs | 13.21g | 18% | |
| Sugars | 1.33g | 21% | |
| Dietary Fiber | 1.55g | 25% | |
| Protein | 2.25g | 18% | |
| Vitamin C | 36.4mg | 245% | |
| Calcium | 16mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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