Roasted Corn Dip
WHAT YOU NEED
- 1 Tablespoon olive oil
- 2 Corn cobs
- 1 Jalapeño
- ½ cup diced red bell pepper
- 1 cup Cacique Ranchero Queso Fresco, crumbled
- ½ cup Cacique Crema Mexicana Agria
- ¼ cup mayonnaise
- ¼ cup cilantro, stems removed
- ¼ cup diced red onion
- Juice from one lime
- 1 teaspoon salt
- 1 teaspoon pepper
HOW TO MAKE IT
- Preheat grill pan. Once heated lightly brush the corn with olive oil. Grill corn and jalapeno for fifteen minutes, turning every five minutes until kernels are tender. Remove from grill, set aside to cool.
- Once corn has cooled, using a large bowl slice off kernels with a sharp knife. Dice roasted jalapeno; add to corn kernels. Stir in remaining ingredients. Season with salt and pepper, mix well and serve with tortilla chips.
