0/5
(0 Votes)
Ingredients
- Makes 12 servings (2 1/2 cups)
- Total time: 25 minutes
- 5 ears sweet corn, shucked
- 1 jalapeño
- 3/4 cup purchased crème fraîche
- 1/4 tsp. minced fresh garlic
- 1/4 cup sliced scallions
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled Cotija or queso añejo
- 1/4 tsp. chili powder
- Salt, black pepper, and cayenne pepper to taste
- Crumbled Cotija, chopped fresh cilantro, and tortilla chips
Preparation
Step 1
Preheat grill to medium. Brush grill grate with oil. Grill corn and jalapeño, covered, turning occasionally, until charred, 10–12 minutes. When cool enough to handle, cut kernels off cobs, and seed and dice jalapeño.
Process 1/2 cup corn kernels, crème fraîche, and garlic in a food processor until small chunks remain, 20 seconds. Combine crème fraîche mixture, remaining corn kernels, jalapeño, scallions, 1/4 cup cilantro, 1/4 cup Cotija and chili powder; season with salt, black pepper, and cayenne. Garnish dip with Cotija and cilantro; serve with chips.
Per serving: 102 cal; 7g total fat (4g sat); 23mg chol; 43mg sodium; 8g carb; 1g fiber; 2g protein