Grilled Street Corn Dip

Servings: 9

Total time: 40 Minutes

INGREDIENTS

5 ears of corn (husks removed)

8 ounces cream cheese (room temperature)

½ cup sour cream

⅓ cup mayonnaise

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon chipotle chili powder

¼ teaspoon Diamond Crystal Salt Co.^™ Kosher Salt

1 lime (zested and juiced)

1 ½ cups shredded pepper jack cheese (divided)

1 jalapeno (finely diced)

½ cup chopped fresh cilantro (plus more for garnish)

½ chopped red onion

½ cup cotija cheese (crumbled)

Tortilla chips (for serving)

DIRECTIONS

Preheat oven to 350°. Grease small baking dish with cooking spray. Heat grill pan over medium-high heat. Grill corn until lightly charred on all sides, about 10 minutes. using a sharp knife, cut kernels off the cob. Set aside. 

Using an electric hand mixer, beat cream cheese until smooth. Add sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, chipotle chili powder, salt, lime zest and juice, mix until combined.

Mix in 1 cup of pepper jack cheese, jalapeno, cilantro, red onion and corn. Transfer mixture to prepared baking dish and top with remaining cheese. Bake until cheese is golden-brown, and bubbling, about 15-20 minutes. Top with cotija cheese and garnish with cilantro. Serve with tortilla chips.