September is here and we are ready for fall. It may not be cool just yet, but something in the air makes us want to move our dining outside to the porch and backyard. Football is starting up (already!) and it’s time to make some yummy game day foods and picnic snacks. A favorite side dish when we’re grilling is always Mexican Street Corn. All the flavors of the charred corn and cheese just come together so well – in fact so well, I thought why not make it a dip!!
With a little help from my son, we created a delicious new dip that you are definitely going to want to serve to your family and friends. The last minute decision to grill a whole jalapeno and add it was an excellent move. I was hoping to see what I could do with leftovers, but that was just not a choice. Stuffed peppers? Maybe next time.
Here’s what we did to make Grilled Street Corn Dip – lit the gas grill and cooked five ears of shucked corn and a jalapeno just to get a char on everything, about five minutes. No grill? No problem: The broiler in your oven will do the work for you. Heck you could probably just use frozen corn, but this was so much more fun. To get the creaminess we started with softened cream cheese mixed with a bit of sour cream. Personally, I might have stirred in a spoonful of mayo as well, but that does not go over well in my house, and truthfully, I didn’t miss it! To the cream cheese mixture, we added some chopped cilantro, green onions, garlic salt, and lime juice. The best part was the queso fresco cheese that we crumbled in and also added to the top. When the corn was cool we cut it off the cob and mixed it in along with the chopped jalapeno- and there you have it Grilled Street Corn Dip. We used blue tortilla chips as our dippers, but any chips would do. Grilled Street Corn Dip was pretty (yes it does too matter) and absolutely irresistible. The bowl was scraped clean. We made it early in the day, but it could be a last minute throw together and still be just as good. Titans play next Sunday and maybe a few other teams as well! Serve this and you’ll get plenty of crowd support! Enjoy.
Ingredients
5 ears of corn, shucked
1 jalapeno
1 pkg cream cheese, softened
4 Tbs sour cream (may use half mayonnaise)
juice of half a lime
1 tsp garlic salt (more to taste)
¼ cup chopped cilantro
¼ cup chopped green onion
¾ cup crumbled Queso Fresco (reserve ¼ cup)*
Chips for serving
Directions
Char corn and jalapeno on a hot grill, or under a broiler in the oven.
Mix cream cheese with sour cream and stir in lime juice.
Add garlic salt, cilantro and green onion.
Cut cooled corn from husks and chop jalapeno – add to the cream cheese mixture.
Stir in ½ cup of the Queso Fresco.
Taste for salt and top with remaining Queso Fresco.
Serve with chips. YUM
*I usually find this near cream cheese at the grocery store.
