Spicy Roasted Corn and Pepper Jack Dip
This savory, addictive recteq Spicy Roasted Corn and Pepper Jack Cheese Dip makes the perfect appetizer when served with fresh tortilla chips. It's also a great addition to your Taco Tuesday Topping line up.
15 min
Prep Time45 min
Cook TimeBeginner
Difficulty134
LikesInstructions
- Step 1: Preheat recteq to 475°F.
- Step 2: Season corn with 2 ounces olive oil and Ray's Loco Gringo Rub, then cook for 15-20 minutes.
- Step 3: In a metal baking pan, add onion, jalapeño, 1 ounce olive oil, and garlic; place pan onto recteq and cook for 10 minutes.
- Step 4: Cut corn off of the cob and add to a large bowl, then add the cooked onion and pepper mixture.
- Step 5: Stir in the mayonnaise, sour cream, chili powder, and pepper jack cheese, then mix well.
- Step 6: Add mixture to a cast iron skillet and cook for 20-25 minutes until hot and bubbly.
- Step 7: Top with sliced scallions and serve with your favorite chips.
Serving Size
Ingredients
Roasted Corn
- 5 each Ear(s) of White Corn, shucked
- 2 ounce(s) Olive Oil
- 2 tablespoon(s) Ray's Loco Gringo Rub
Dip
- 1 each(s) Yellow Onion, diced medium
- 2 each Jalapeños, seeded & diced
- 1 ounce(s) Olive Oil
- 1 tablespoon(s) Garlic, chopped
- 1 cup(s) Mayo
- 1/2 cup(s) Sour Cream
- 1 teaspoon(s) Chili Powder
- 16 ounce(s) Pepper Jack Cheese, shredded
Topping
- 1/4 cup(s) Scallions, sliced
Tools Needed
- Baking Pan
- Large Bowl
- Cutting Board
- Knife
- Cast Iron Skillet
Chef Pairings
Make a meal of it with a side of refried beans and Grilled Chicken Tacos from the recteq Recipe Library!