INDULGING ROASTED EGGPLANT DIP1 large eggplantFresh lemon juiceOlive oil1 Vidalia onion, finely chopped1 red bell…
Addictive Roasted Corn Dip
ADDICTIVE ROASTED CORN DIP
4 ears fresh corn, shucked
1 (8-oz.) pkg. cream cheese, softened
1 c. sour cream
4 green onions, rough chop
4 oz. grated sharp cheddar cheese
4 oz. grated Monterey Jack cheese
4 oz. Queso Fresco, Cotija or similar Mexican cheese
1 t. ground cumin
1 t. smoked paprika
Cayenne pepper, to taste
Salt/black pepper, to taste
Juice of 1 lime
Tabasco, to taste
Cilantro or sliced jalapenos, garnish, optional
- Holding corn with tongs, carefully roast over burner on stove. When cool enough, slice off kernels.
- In a bowl for a mixer, add cream cheese, sour cream and green onions.
- Whip until totally combined.
- Add the cheeses, cumin, paprika, cayenne, salt and black pepper, lime juice and Tabasco.
- Mix again.
- Mix in corn.
- Taste for seasoning.
- Cover and refrigerate for at least 2 hours or overnight.
- Sprinkle with cilantro or sliced jalapenos, if desired.
*Another option, place dip in baking dish and cover with melted cheese. Bake at 375 until hot and bubbly.