Monday, April 9, 2012

Tis the Season for Cook Outs

So with the season of Spring comes invitations to numerous gatherings with friends and family. We had a great time last Saturday at one of my dearest and oldest girlfriends home and man did she and her husband prepare a feast! I always love to bring something and so I naturally did and naturally went with a dip, I mean who doesn't love a dip? I had pinned (YES still obsessed with Pinterest) this recipe from The Kitchn and was so excited to try it. It was yum and a crowd pleaser. The only change I'll make next time is to grill the corn with the husks removed to get a more charred look and taste to the corn. I would also double the paprika!

Smoky Corn and Jalapeno Dip from The Kitchn

Smoky Corn and Jalapeno DipYields 2 cups (about 8 servings)
2 large ears of corn, husks on
2 jalapeno peppers
1/2 cup mayonnaise (I prefer Duke's Light)
1/2 cup sour cream (I prefer light)
1/2 cup grated cheddar cheese
1/2 cup grated pepper jack cheese
1/4 teaspoon Pimentón de La Vera (smoked paprika)
1/4 teaspoon kosher salt, or to taste
Set grill to medium high heat. Grill the corn with the husks on for 20 minutes, rotating every 5 minutes, until outsides are lightly charred. In the last 5 minutes, add the jalapeno peppers and cook until lightly blackened.
Remove the husks and silks from the corn and cut the kernels off of the cob. Seed and mince the jalapeno peppers, reserving seeds if more heat is desired.
In a large bowl, mix corn, jalapeno, mayonnaise, sour cream, cheddar, and pepper jack until well combined. Add smoked paprika and kosher salt. Taste for seasoning and adjust if desired.
Chill until ready to use. Serve with classic potato chips (my preference) or tortilla chips.

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