Roasted Corn and Pepper Queso Dip

• 6 cups frozen corn kernels, thawed (or fresh from 8-10 ears of corn)
• 2 large poblano peppers, halved and seeded
• 1 large red bell pepper, halved and seeded
• 1 tablespoon butter
• 1 12 cups chopped yellow onions
• 1 bunch green onion, chopped
• 1 tablespoon minced garlic
• 2 cups heavy whipping cream
• 1 teaspoon ground red pepper
• 1 teaspoon garlic powder
• 12 teaspoon salt
• 1 lb Fontina cheese, grated
• 2 (8 ounce) packages cream cheese, softened
• goat cheese, softened

1. Preheat oven to 500 degrees.
2. Line a large, rimmed baking sheet with aluminum foil.
3. Place corn and peppers on prepared pan.
4. Bake 30-35 minutes, or until corn and peppers appear blistered; stir corn occasionally.
5. Place peppers in a resealable plastic bag; seal, and let stand 10 minutes to loosen skins.
6. Remove skins from peppers, and chop.
7. In a Dutch oven, heat butter over medium heat until butter is melted.
8. Add onion, green onion, and garlic.
9. Cook for 6 minutes, stirring frequently, or until tender.
10. Add cream, corn, peppers, ground red pepper, garlic powder, and salt, stirring to combine.
11. Reduce heat to medium-low.
12. Add cheeses, stirring until cheese is melted.
13. Serve warm with tortilla chips.

frozen corn kernels, poblano peppers, red bell pepper, butter, yellow onions, green onion, garlic, heavy whipping cream, ground red pepper, garlic, salt, cheese, cream cheese, goat cheese

Taken from www.food.com/recipe/roasted-corn-and-pepper-queso-dip-461869 (may not work)