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Roasted Corn Dip

July 6, 2011

by Elizabeth

Let’s face it – most dips are notoriously unhealthy. But we all know it’s the cheese, sour cream, and mayonnaise that makes them so good. I’m not going to act totally delusional and tell you this corn dip is healthy per se, but you can feel a little better about your pre-game snacking knowing that half of the dip is vegetables! What I love best is that you can roast the corn on the grill before you prepare your main course. Just mix the rest of the dip ahead of time, and stir in the roasted corn when it’s ready. Easy summer entertaining!

Roasted Corn Dip

serves 6-8, adapted from The Kitchn

2 large ears of corn, husks on
2 jalapeno peppers, minced (use only 1 if spice isn’t your thing)
3/4 cup mayonnaise (I used Hellman’s Olive Oil mayo)
3/4 cup sour cream (I prefer light)
1/2 cup grated cheddar cheese
3/4 cup grated pepper jack cheese
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt, or to taste
4 green onions, minced

Place corn on the hot grill for 20 minutes, rotating every 5 minutes, until husks are lightly charred and starting to open. If your grill isn’t heated up yet, roast them in a 400˙ oven for 20 minutes.

Cut the kernels from the cob, and mix the corn, peppers, sour cream, mayo, cheeses and spices in oven-safe serving dish. Season to taste with salt. You can serve the dip at room temperature, or you can heat it up a bit in the oven like I did. Either bake at 375˙ for 15-20 minutes, or place under the broiler on low for 5 minutes. Top with green onions and serve with Ruffles or Tortilla chips.

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