I try to keep it pretty healthy here at DR, but every once in a while I get in the mood to make a real crowd-pleasing appetizer. So while I love myself some guaca-molly and sweet potato hummus, sometimes an occasion calls for a less-healthy, more crowd-pleasing appetizer. Enter the seasonally-appropriate roasted corn, jalapeno and cheese dip. I actually made this twice this weekend for two different events, so rest assured that it has been user tested by a bunch of winos.
Roasted Corn, Jalapeno and Cheese Dip, adapted from The Kitchn
2 ears of corn (leave the husks on)
1 jalapeno pepper (mine was pretty big)
1 T mayonnaise
1/2 cup light sour cream
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
1/2 t paprika
1/2 t salt (more to taste if desired)
Let’s do this:
Grill the corn for about 15-20 minutes, rotating every few minutes, until the husks are a little charred. You can add your jalapeno for the last few minutes, or you can do it on the stovetop like I did because I wanted to keep an eye on it:
Here’s my corn and jalapeno before I made the dip.
Now cut the kernels off the corn and dice your jalapeno. I discarded the jalapeno seeds because I didn’t want it to be too spicy, but keep them if you prefer. Combine all the ingredients in a bowl and stir!
Serve with: potato chips, pretzels, or tortilla chips!