Original video by @feelgoodfoodie — all credit to the creator.
Grilled Charred Corn Dip with Sharp Cheddar
Sweet corn charred on the grill folded into a creamy cheddar dip, baked until bubbling in a cast iron skillet. Bright lime, jalapeño, and tajín keep every scoop from feeling heavy.
Ingredients
- 4 earsfresh corn · husked
- 1 tablespoonolive oil
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- 8 ouncescream cheese · softened
- 1/2 cupplain Greek yogurt
- 1jalapeño · seeded and diced
- 2 tablespoonslime juice
- 2 cupssharp cheddar cheese · shredded, divided
- 2 tablespoonschopped cilantro · plus more for serving
- 1/2 teaspoontajín · plus more for serving
- —tortilla chips · for serving
Steps
- 1
Preheat the grill to medium-high heat. Place a cast iron skillet on the grill to heat for a few minutes.
- 2
Brush the corn with olive oil and season with salt and pepper. Add the corn to the hot skillet and cook, turning occasionally, until charred in spots, about 8-10 minutes.
- 3
Remove the corn from the skillet and carefully cut the kernels off the cob.
- 4
Reduce the grill heat to medium. In the same cast iron skillet, add the cream cheese, Greek yogurt, jalapeño, lime juice, 1 1/2 cups of the shredded cheddar, the cilantro, and the tajín. Stir until mostly combined.
- 5
Fold in the charred corn and spread the mixture into an even layer. Sprinkle the remaining 1/2 cup shredded cheddar on top.
- 6
Place the skillet back on the grill, close the lid, and cook until the dip is hot, melty, and bubbling around the edges, about 8-10 minutes.
- 7
Top with more cilantro and tajín, and serve with tortilla chips.
Creator's notes
Serve the dip warm in the skillet over a warmer, or even cold - it's great either way. Made with Cabot Creamery Seriously Sharp Cheddar (sponsored).
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