This year's crop of corn has been truly impressive! Corn is super verstile and can be prepared in so mayn delicious ways... like Chef Daniel's Super Amazing Street Corn Chip Dip!
4 Ears Corn
1 White Onion
2 Cloves Garlic
250 gr Cream Cheese
1/3 cup Sour Cream
1.5 Tbsp Chili Powder
2 Tsp Smoked Paprika
1 Tbsp Olive Oil
1/4 cup Salted Butter
1 Lime, Juiced
1/4 Cilantro Chopped1) Soak Corn (with husk on) for 20 minutes, turn your grill to high
1) Place Ears of corn on grill, and rotate until charred. Cook each side for 3 minutes. Remove from the grill, place in a container and cover. Let the heat steam the ears of corn for 10 minutes.
2) Meanwhile, finely chop your onions and garlic.
3) Peel your corn and place it back on the grill. Rotating until a nicely charred.
4) Hold the corn vertically, and run a knife down the corn, cutting the kernals away. Reserve some larger pieces for garnish.
5) In a pan over medium heat, saute your garlic and onions with the olive oil until tender and translucent. Add the corn and mix together.
6) Add the cream cheese, chili powder, and smoked paprika and begin to mix until the cream cheese is warm and melted. Add the sour cream and cook for another minute (only enough to heat through) Place the entire mixture on a serving plate.
7) Begin to melt your butter with lime juice, melt just enough until nice and warm, and pour the butter over top of the cream cheese mixture
8) Garnish with chopped cilantro, and serve warm with your favourite tortilla chips!
** This recipe also goes great with using any leftover corn you may have from your last bbq!*
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