GRILLED CORN AND CHILE DIP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grilled Corn and Chile Dip image

How to make Grilled Corn and Chile Dip

Provided by @MakeItYours

Number Of Ingredients 10

6 ears of corn, husked
4 poblano chiles
3 scallions, thinly sliced
1 garlic clove, finely grated
8 ounces creme fraiche
8 ounces sour cream
1 tablespoon fresh lime juice
3 tablespoons hot sauce (such as Cholula), plus more for serving
Kosher salt and freshly ground black pepper
Pork rinds or corn chips (for serving)

Steps:

  • Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10-12 minutes.
  • Cut kernels from cobs and place in a large bowl.
  • Grill chiles, turning occasionally, until skins are blackened, 12-15 minutes.
  • Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
  • Preheat oven to 450°.
  • Remove skin, stems, and seeds from chiles; chop flesh into ¼" pieces.
  • Add to bowl with corn. Stir in scallions, garlic, creme fraiche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper.
  • Transfer dip to a 10" cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10-12 minutes.
  • Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.

There are no comments yet!