Char-Grilled Street Corn Dip
RECIPE INFO:
PREP TIME: 20 Minutes COOK TIME: 15-20 Minutes SERVES: 4-6 Friends
WE RECOMMEND:
B&B Texas Style Steak Rub B&B Charcoal Briquettes
INGREDIENTS:
5 ears corn, shucked and rinsed 1 jalapeño ¼ red onion, finely chopped 3 tablespoons mayonnaise 2 tablespoons crumbled Cotija cheese 2 tablespoons chopped fresh cilantro leaves 1 teaspoon B&B Texas Style Steak Rub, or more, to taste 1 clove garlic, pressed Juice of 1 lime 1 bag tortilla chips B&B Charcoal Briquettes
DIRECTIONS:
Light B&B Charcoal Briquettes and allow them to burn until glowing hot. While coals are pre-heating, clean the corn, removing all husks and silk. Grill 1 whole jalapeño and the ears of corn, turning frequently until slightly charred on all sides. Remove from heat. Next, rescue your favorite festive Mexican dip bowl from the back of the cabinet and wipe out the dust. After it has been cleaned, stir together mayonnaise, Cotija cheese, chopped cilantro, chopped red onion, B&B Texas Style Steak Rub, garlic and lime juice. While still warm, cut corn kernels from the cob with a large knife. Mince the jalapeño (remove seeds if less heat is desired). Fold corn and jalapeño into mayonnaise mixture. Serve to hungry friends immediately, along with your favorite tortilla chips and a cold Mexican beer.
