Recipe: Smoky Corn & Jalapeño Dip
Southerners are famous for their quick and easy dips, most of which come together using canned ingredients and a lot of mayo. Judge if you must, but I’ve never seen any of these dips not get devoured within minutes of serving.
That being said, since it’s already summer and the produce is rockin’, I decided to nix the usual pantry staples (canned corn and green chiles) and use sweet corn on the cob and spicy jalapeños instead. The Pimentón de La Vera adds an amazing smoky flavor (and an ethnic flare!) that really freshens up this South-of-the-Mason-Dixon favorite.
So go crank that grill up and throw together this easy appetizer. I doubled the batch for a birthday party last week and it was gone before anyone could even get seconds! Now I know what will be making an appearance at all of my upcoming potlucks.
So how about you? What are your quick and easy dips for summer?
Smoky Corn and Jalapeño Dip
Makes 2 cups
Serves 8
Nutritional Info
Ingredients
- 2
large ears of corn, husks left on
- 2
medium jalapeño 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
Instructions
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 jalapeño peppers and cook until lightly blackened.
Remove the husks and silks from the corn and cut the kernels off the cob. Seed and mince the jalapeño peppers, reserving seeds if more heat is desired.
In a large bowl, mix corn, jalapeño, mayonnaise, sour cream, cheddar, and pepper Jack cheese 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.