Smoky Grilled Mexican Street Corn Dip With Charred Jalapeños
Turn classic elote flavors into a smoky, scoopable grilled corn dip with charred corn, jalapeños, and smoked cream cheese for your next gathering.
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Ingredients
- 6 ears of fresh corn (or 4 1/2 cups kernels)
- 2 large jalapeños
- 16 oz. smoked cream cheese (2 blocks), softened
- 1 cup Mexican crema (or substitute regular sour cream)
- 1/2 cup cotija cheese, crumbled, plus extra for garnish
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 3 green onions, finely diced with a sharp knife
- 1 Tbsp. southwestern seasoning blend
- Corn chips for serving
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