Summer’s Best Corn and A Yummy Recipe to Use it!
Loved cooking this yummy easy corn dip with the always fun Cara on Atlanta & CO this week! I’ve received lots of requests for the recipe! Happy to share it.
Want to check out the show? https://www.11alive.com/article/entertainment/television/programs/atlanta-and-company/cooking-with-corn/85-7b9e5156-fa46-4ca8-88ee-c1b4445f7779
  
Grilled Corn and Chile Dip
- 3 Cups Grilled Corn, (about 2 -3 ears of shucked corn)
- 3 *Roasted Poblano or Hatch Chiles, chopped
- 2 Cups Shredded Monterey Jack Cheese, divided
- ¼ Cup Shredded Parmesan Cheese
- ¼ Cup Olive Oil Mayonnaise
- ¼ Cup Nonfat Plain Greek Yogurt
- Fresh Veggies for Dipping if desired
Step One Preheat the oven to 350F Spray a pie pan or similar flat dish with olive oil and set aside.
Step Two Add the corn, chilies, 1 ½ Cup of Monterey Jack, Parmesan, Mayo and Yogurt into a bowl and stir to combine. Spoon into the prepared dish and sprinkle the remaining Monterey Jack on the top. Bake for about 30 minutes or until cheese is bubbly and golden. Serve with fresh veggies for dipping.
*To roast the chiles, Cut the top off, slice them down the side and remove the seeds. Lay them flat on a sheet pan that has been lined with aluminum foil. Turn the oven to broil and broil the peppers until they are blacked. Make a package of the chilies with the aluminum foil and set aside until the chilies are cool enough to handle. Slide the skins off the chilies.
This is a recipe made for innovation! Try stuffing the cheese goodness into small sweet peppers, sliding into the oven at 350F and cooking for about 15 minutes or until melted and gooey! Make a stuffed potato by scooping out a baked potato and setting the insides aside. Over-stuff the shells and bake for about 20 minutes. You’ll love this new twist on twice baked!
The Perfect Pairing
What wine to drink with a yummy summer corn and chile dip? You’ll want to match the sweetness of the corn, balance the heat of the chilies and handle the smokiness from the grill. My choice is Albarino, a zesty citrus wine from Rias Baixas, Spain with stone fruit flavors like peaches and apricots. Since Alabarino is both a still and sparkling wine, I chose a sparkler for the show – but either one will be delicious with the dip.