Smoky Grilled Corn and Jalapeño Queso Dip

Allergens

Dairy (Cheese)

Ingredients

• 4 ears of corn, husked
• 2 jalapeños, sliced lengthwise
• 2 tablespoons olive oil
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Tortilla chips, for serving

Instructions

1. Preheat the grill to medium high heat. Brush the corn and jalapeños with olive oil and season with salt and pepper.
2. Grill the corn, turning occasionally until slightly charred, about 8 10 minutes. Remove from the grill and let cool.
3. In a small saucepan over medium heat, combine the shredded cheddar cheese, sour cream, ground cumin, and a pinch of salt. Stir constantly until the cheese is fully melted and the mixture is smooth.
4. Slice the grilled corn kernels off the cob and add them to the cheese sauce. Add the sliced jalapeños and stir to combine. Taste and adjust seasoning if needed.
5. Transfer the queso to a serving bowl and serve immediately with tortilla chips for dipping.

Chef’s Insight

To add some extra heat to this dish, try using pickled jalapeños instead of fresh ones.

Notes

For a spicier dip, leave the seeds in the jalapeños or add more sliced jalapeños to taste.