I found this amazing roadside farm stand last summer and they had the best corn on the cob that I’ve had in a long time. The corn kernels are small, juicy, and we’ve been enjoying corn from them again this summer. I’m actually going to be picking up another 1/2 dozen for dinner tonight after I’m done with this post. I have been wanting to grill corn and bought a couple extra ears that last time, just so I could make this recipe.
The dip is so easy to make and it made enough to take to a party…plus leftovers! One of the recommendations to use this dip was to use it as a filling for a quesadilla. Let me tell you…it was AMAZING!!! Melty, gooey and the crunch of the tortilla…PERFECT! I know I’ll be making this recipe again and again!
4 ears of corn, shucked and grilled
8 oz cream cheese, softened at room temperature
1 cup sour cream
4 scallions, sliced
4 oz sharp cheddar cheese, shredded
4 oz monterey jack cheese, shredded
4 oz queso fresco
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
salt and pepper
juice of 1 lime
couple dashes of hot sauce
After the grilled corn has cooled, cut the kernels off the cob and set aside. In a large bowl, add the cream cheese, sour cream and scallions. Beat the mixture with a handheld mixer until everything is combined. Stir in the three cheeses and mix until well combined. Add in the spices, lemon juice and hot sauce. Mix in the grilled corn and then transfer to a smaller bowl. Cover and refrigerate for at least two hours for the flavors to combine.
You can stop right here and eat the dip with tortilla chips, or you can slather into between two whole wheat
tortillas. Place the quesadilla on a warm skillet and cook until the tortilla is browned and the dip is warm and melting.
Source: The Pioneer Women Cooks: A Year of Holidays