Monday, September 14, 2015

Grilled Corn and Chile Dip

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This summer has been a summer of outdoor cooking for us.  We've used the smoker and smoked I don't know how many times and we've also fired up the grill more times than I can count.  I've grilled the norm; steaks, burgers, brats, and dogs.  I've also ventured out to the garden snatched up some peppers and tomatoes and thrown those on the grill to make some pretty awesome dips and sauces.

Like with roasting, broiling and baking; grilling vegetables adds a whole other depth of flavor to a dish.  It takes those delicious, refreshing veggies and really enhances the flavor.  Which is the case with this dip.

The dip.  Um, where do I start?
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Let me start by saying it's truly amazing.

Sweet charred corn, smoky grilled poblanos, tangy sour cream, brightness from a hint of lime and a hint of spice from a splash or two of hot sauce.
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This dip has it all and will having you diving in face first.  I promise.  We dove into this pan of dip like we hadn't eaten in months, it disappeared in no time and we were literally scraping the bottom of the pan. 

We made it according to the recipe instructions, but it can be served cold or the pan can even be popped on the grill to warm it up.  Making this dip ideal for all occasions; bbq's, picnics and even tailgates. 
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Oh, and I highly recommend doubling this recipe because it will be gone before you can turn around!

Grilled Corn and Chile Dip
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6 Ears corn, husked
4 Poblano chiles
3 Scallions
1 Clove garlic, grated
8 Oz crème fraiche
8 Oz sour cream
1 Tbsp fresh lime juice
3 Tbsp hot sauce, plus more for serving
Kosher salt and freshly ground black pepper

For serving-
Pork Rinds, Corn or Tortilla Chips


Preheat grill to a medium-high heat.

Place corn and chiles on the preheated grill and cook, turning occasionally until well charred, about 10-15 minutes.  Remove from grill.

Place the chiles in a bowl and cover with plastic wrap and allow to sit for 15 minutes.  Remove skin, stems and seeds from chiles and chop into 1/4 inch pieces.  Add to a large bowl. 

Cut kernels from cob and place in the bowl with the chiles.

Preheat oven to 450.

Add scallions, garlic, crème fraiche, sour cream, lime juice and 3 tablespoons hot sauce to the bowl of corn and chiles and stir to combine.  Season with salt and pepper and stir to incorporate.  Taste, adjust seasonings if needed.  Transfer to a 10" oven-safe skillet or a 2 quart baking dish.  Place in a preheated oven and bake until the edges begin to bubble, about 10-12 minutes. 

Drizzle additional hot sauce over the dip and serve with chip of your choice.

Recipe source: Bon Appetit, August 2015    

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