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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Corn and Chili Dip Recipe

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This recipe for Grilled Corn and Chili Dip is from The Kaylor/Obert Family Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 ears of corn, husked
4 poblano chiles or 1 can Rotel
1 garlic clove, finely grated
8 ounces crème fraîche
8 ounces sour cream
1 tablespoon fresh lime juice
3 tablespoons hot sauce (such as Cholula), plus more for serving
Kosher salt and freshly ground black pepper
Pork rinds or corn chips (for serving)
Directions:
Directions:
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes. Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.

 

 

 

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