Cheesy Miso Caramelized Corn and Pineapple Chile Dip 

Ingredients:

3 tablespoons butter or olive oil
4 cups fresh corn (from about 5-6 ears of corn)
2 cups finely diced pineapple
2 jalapeños, seeded and chopped
1 Fresno chili pepper, seeded and chopped (optional)
2 cloves garlic, minced and grated
2 tablespoons white miso paste
3 green onions, chopped
1/3 cup fresh basil and/or cilantro, chopped
Salt and pepper to taste
8 ounces cream cheese, softened
1 cup plain Greek yogurt
4 ounces blue cheese, crumbled
6 ounces sharp cheddar cheese, shredded
4 ounces fontina cheese, shredded
4 ounces pepper jack cheese, shredded
Instructions:

Sauté the Corn:
In a large skillet, melt the butter or heat the olive oil over medium heat. Add the fresh corn and cook for about 5-7 minutes, stirring occasionally, until the corn is caramelized and tender.
Add Pineapple and Peppers:
Stir in the finely diced pineapple, chopped jalapeños, and Fresno chili pepper (if using). Cook for an additional 3-4 minutes until the pineapple is slightly softened.
Incorporate Garlic and Miso:
Add the minced garlic and white miso paste to the skillet. Stir well to combine and cook for another 1-2 minutes until fragrant.
Mix in Fresh Herbs:
Remove the skillet from heat and stir in the chopped green onions, basil, and/or cilantro. Season with salt and pepper to taste.
Prepare the Cheese Mixture:
In a large mixing bowl, combine the softened cream cheese, plain Greek yogurt, crumbled blue cheese, shredded sharp cheddar, fontina, and pepper jack cheese. Mix until well combined and creamy.
Combine and Bake:
Fold the corn and pineapple mixture into the cheese mixture until evenly distributed. Transfer the dip to a greased baking dish.
Bake:
Preheat your oven to 350°F (175°C) and bake the dip for about 25-30 minutes, or until bubbly and golden on top.
Serve:
Remove from the oven and let it cool slightly before serving. Enjoy this cheesy, flavorful dip with tortilla chips, crackers, or fresh veggies!