Ingredients
The following ingredients have 6 Servings
- 3 ears corn
- husked and silks removed
- 2 poblano peppers
- 1 jalapeño or serrano pepper
- One 8 ounce brick cream cheese
- softened
- ½ cup sour cream
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt
- 1 ½ cups Monterey jack cheese
- Chopped fresh cilantro
- for serving
- Wavy potato chips
- for serving
Instruction
- Preheat a grill to high
- Once hot, add the corn, poblanos and jalapeño 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
