1Preheat oven to 400. Cut corn kernels off the cob into a bowl using a sharp
knife. Saute corn, bell pepper, shallot and garlic in butter in an ovenproof pan
over medium heat until shallot and bell pepper are tender. Reduce heat to low.
Stir in cream cheese, pancetta, mayonnaise, jalapeno peppers, salt and pepper.
Simmer until well mixed. Sprinkle with the cheese. Bake until cheese melts and
the dip is heated through. Serve warm with corn chips. For a tailgate appetizer,
heat in a cast iron skillet on the grill. Serves 12