Smoky Corn and Jalapeno Dip

2 large corn ears, husks on
2 jalapenos
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated cheddar cheese
1/2 cup grated pepper jack cheese
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt, or to taste

Set grill to medium-high heat. Grill the corn with husks on for 20 minutes, rotating every 5 minutes, until outsides are lightly charred. During last 5 minutes, grill the jalapenos until lightly blackened.

Remove husks and silks from corn and cut kernels off cobs. Seed and mince jalapenos, reserving seeds if more heat is desired.

In a large bowl, mix corn kernels and jalapeno with the mayonnaise, sour cream and cheeses until well combined. Add the smoked paprika and kosher salt. Taste for seasoning and adjust if desired.

Chill until ready to use. Serve with classic potato chips or tortilla chips.

— Recipe from

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