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Grilled Corn and Chile Dip
4
Steps
- Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
- Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
- Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes.
- Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.
Originally published at Bonappetit.com. Reproduced for personal collection.
