Grilled Anaheim Chile and Corn Dip with Cotija
WHAT YOU NEED
- 4 corn-on-the-cob mini ears, frozen
- 3 large Anaheim chiles
- ½ inch thick red onion rings
- 1 cup Cacique® Cotija, crumbled
- 7 oz bag Cacique® Four Quesos Blend
- Chopped cilantro for garnish
- Tortillas or chips for serving

HOW TO MAKE IT
- Heat gas or charcoal grill to medium heat. Roast the chiles on the grill until the skin on all sides is charred and blistered. Meanwhile, on the same grill, roast the onion and mini corn cobs until soft and lightly charred. This should take about 25 minutes total. Place chiles, onion, and corn in a plastic bag, close bag to steam the chiles for 10 minutes.
- Place cast iron skillet on the grill, close the lid to preheat the skillet.
- Remove stems and peel skin off chiles, remove all seeds. Chop cleaned chiles and onion rings well. Cut corn kernels off the cob by laying corn flat on one end. Cut down the side of the cob to remove the kernels.
- Carefully open grill and add chopped chiles, onion, and corn kernels to the skillet. Stir well with a wooden spoon. Add the crumbled queso Cotija and Four Cheese Blend. Carefully stir to combine. Cover with aluminum foil. Let cook until cheese has melted completely and edges begin to lightly brown; about 10 – 15 minutes depending on how hot your grill is.
- Remove from grill, place on a heat safe trivet with a kitchen towel over the handle to prevent burns.
- This is a versatile dip that can be eaten with warm tortillas or chips, or as a side dish. Or try topping your grilled hotdogs and hamburgers for some extra flair!