Grilled Corn And Chile Dip Recipes

Steps:

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat., In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

Steps:

• Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
• If serving immediately, preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
• In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
• Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

Steps:

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
• Cut corn from cobs.
• In a large skillet, saute the onion, jalapeno and garlic in butter for 2-3 minutes or until almost tender.
• Add corn; saute 1-2 minutes longer or until vegetables are tender.
• Remove from the heat.
• Preheat oven to 400F and lightly grease a 2-quart casserole or baking dish.
• In a large bowl, combine the mayonnaise, sour cream and chili powder.
• Stir in cheese and corn mixture.
• Transfer to prepared baking dish.
• Bake, uncovered, for 25-30 minutes or until bubbly and golden brown.
• Sprinkle with olives and green onions.
• Serve with chips.

Steps:

• Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
 Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
 Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes.
 Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping. Recipe by Pig & Prince, Montclair, NJ

Steps:

• Preheat grill to medium-high heat and lightly brush hot grill with oil. Grill corn, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
• Transfer corn to a serving platter and serve with lime wedges, salt, and chile powder.