Roasted Corn Dip

• Vegetarian
• Gluten free

• Produce

  • 4 Green onions, whole
  • 1 Lime, Juice of
  • 4 ears Sweet corn

• Condiments

  • 3 Dashes Hot sauce

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 package (8 ounces cream cheese
  • 4 oz Cheddar cheese, sharp grated
  • 4 oz Monterey jack cheese, Grated
  • 4 oz Queso fresco
  • 1 cup Sour cream

Found on thepioneerwoman.com

Description

Ingredients

• 4 ears Sweet Corn, Shucked
• 1 package 8 Ounces Cream Cheese, softened
• 1 cup Sour Cream
• 4 whole Green Onions
• 4 ounces, weight Sharp Cheddar Cheese, Grated
• 4 ounces, weight Monterey Jack Cheese, Grated
• 4 ounces, weight Queso Fresco, Cotija, Or Similar Mexican Cheese
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne Pepper (more To Taste)
• Salt And Pepper, to taste
• Juice Of 1 Lime
• Several Dashes Hot Sauce

Directions

• Holding the corn with tongs, carefully roast them over the burner on your stove. (Or you can use a grill pan or grill them outside if it's not too cold.) When the corn is cool enough to handle, slice off the kernels. To the bowl of a mixer, add cream cheese, sour cream, and green onions. Whip it until it's totally combined. Add the cheeses, cumin, paprika, cayenne, salt, and pepper, lime juice, and hot sauce. Mix again. Then mix in the corn. Cover and refrigerate the dip for at least 2 hours before serving. Option: Sprinkle chopped cilantro and/or jalapenos on top. For another option, place the dip in a baking dish and cover with melted cheese. Bake at 375 until hot and bubbly! Serve with corn chips, tortilla chips, or potato skins!