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 theKitchn.com.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK