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July 17, 2021
Rated 5.0 stars by 1 users
4 to 8
Sweet corn season is here and this dip is a must try! Use as a dip for taco chips, pretzels or veggies such as; carrots, crispy green beans or broccoli. Grill over charcoal for ideal smoky flavor.
1 large ear of corn
1 poblano pepper
1/2 C sour cream
1 tsp minced garlic & shallot
1 C shredded cheddar cheese
1 tsp dijon mustard
2 Tbsps Gindo’s Jalapeno Poblano Hot Sauce
1 Scallion chopped
1 Lime juiced
Salt & pepper to taste
Chopped cilantro for garnish
Fold back corn husk, remove silks and replace husk. Grill corn and poblano over high heat for 15 min, or until well charred turning occasionally. Pull pepper and corn from grill and cover with tin foil and let stand until cool enough to handle.
Remove stems and seeds from poblano and chop. Remove husk from corn and cut kernels off cob.
In a large bowl stir corn, poblano, cheese, sour cream, Gindo’s, garlic, shallot, mustard, scallion and lime juice until combined. Season with salt and pepper to taste, cover and chill for up to 4 hours for better developed flavor.
Garnish with chopped cilantro or scallion and serve with dippers. Works well with taco chips, pretzels or vegetables. Enjoy!
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