Culinary producer Grant Melton makes the most of grilling season by using the BBQ to add some heat to a creamy all-American cheese dip.
- 3 ears corn, husked and silks removed
- 2 poblano peppers
- 1 jalapeno or serrano pepper
- 1 (8 ounce) brick cream cheese, softened
- ½ cup sour cream
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1½ cups Monterey jack cheese
- Chopped fresh cilantro, for serving
- Cape Cod Waves Potato Chips, for serving
Preheat a grill to high. Once hot, add the corn, poblanos and jalapeno to the grates. Grill the corn, turning occasionally, until charred in spots, and remove to a plate; grill the peppers until charred all over, then transfer to a bowl and cover tightly with plastic wrap. Once slightly cool, remove the peppers and, using a paper towel, rub the charred skin off of the peppers. Remove the stems and seeds from the peppers, chop and add to a mixing bowl. Slice the kernels from the cobs and place into the bowl with the peppers.
To the same bowl, add cream cheese, sour cream, cumin, chili powder, smoked paprika and ½ teaspoon of salt. Mix to combine, then add ½ cup cheese. Spread the mixture evenly into a 10-inch cast-iron pan. Top with the remaining cheese and grill, covered, until the cheese melts. (If using an oven, bake at 400˚F for 10 minutes.) Top with cilantro and serve with the potato chips.