Smoky Corn And Jalapeno Dip

1. 1

   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 jalapeno peppers and cook until lightly blackened.

2. 2

   Remove the husks and silks from the corn and cut the kernels off of the cob. Seed and mince the jalapeno peppers, reserving seeds if more heat is desired.

3. 3

   In a large bowl, mix corn, jalapeno, mayonnaise, sour cream, cheddar, and pepper jack until well combined. Add smoked paprika and kosher salt. Taste for seasoning and adjust if desired.

4. 4

   Chill until ready to use. Serve with classic potato chips (my preference) or tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.