Smoky Street Corn Dip with Crispy Bacon Crumbles

Allergens

Dairy, Gluten

Ingredients

• 4 large ears of corn, shucked
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup crumbled blue cheese
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• Lime wedges for serving

Instructions

1. Preheat your grill or grill pan to medium high heat.
2. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until lightly charred on all sides, about 8 minutes. Let cool slightly, then cut off the kernels.
3. In a large bowl, mix together mayonnaise, sour cream, blue cheese, smoked paprika, and cooked corn kernels. Season with salt and pepper to taste.
4. Transfer the mixture to a shallow oven safe dish and sprinkle with Monterey Jack cheese. Broil for 3 4 minutes or until the cheese is melted and bubbly.
5. Top the dip with crumbled bacon and cilantro, then serve immediately with lime wedges on the side.

Chef’s Insight

Use fresh cilantro instead of dried for a more vibrant and authentic flavor.

Notes

For added flavor and spice, mix in some diced jalapeños or a pinch of cayenne pepper.