Roasted corn, jalapeno and cheese crowd-pleaser


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!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: