"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Street Corn Dip (Pampered Chef) Recipe

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This recipe for Mexican Street Corn Dip (Pampered Chef), by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruby Barnes


1/4 cup mayonnaise
1/4 cup 2% plain low-fat Greek yogurt
1 tablespoon chili powder, divided
2 garlic cloves
3 oz fresh Parmesan cheese, finely grated
8 oz pepper jack cheese, coarsely grated
1 lime
4 ears of corn, husks removed
Canola spray for corn
1 jalapeno pepper, stem and seeds removed (optional)
1/2 small red onion
2 tablespoons fresh cilantro

Heat a grill or grill pan to medium-high heat.
Combine the mayo, yogurt, 1/2 tablespoon of the chili powder and garlic in a medium bowl. Add the grated cheese to the bowl. Zest and juice the lime over the bowl.and mix to combine.
Spray the corn with canola oil and sprinkle with remaining chili powder.
Place the corn, jalapeno and onion directlly onto the grill pan and cover with lid. Grill vegetables 8-10 minutes, rotating occasionally to evenly char.
Remove the vegetables and process the jalapeno and onion until finely chopped.
Remove the corn kernels from the cob. Add all the veggies to a heat safe pan/dish, stir in the cheese mixture to evenly coat the vegetables. Cover the pan with aluminum foil and heat on the grill for 8-10 minutes or until the mixture starts to bubble.
Carefully remove the pan from the grill and stir to combine. Sprinkle the chopped cilantro over the dip and serve with chips or vegetable slices.

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