Ingredients (Serves 4–6): • 2 cups corn kernels (fresh or frozen) • 1 jalapeño, halved and seeded • 1 tbsp olive oil • 2 tbsp butter • 2 cloves garlic, minced • 2 tbsp flour • 1 cup whole milk • 1 cup sharp cheddar, shredded • ½ cup Monterey Jack, shredded • ¼ tsp smoked paprika • Salt & pepper to taste
For topping: • Extra charred corn • Sliced jalapeños • A sprinkle of smoked paprika
Instructions: 1. Toss corn and jalapeño in olive oil, char in a skillet or grill until slightly blackened. Chop jalapeño finely. 2. In a saucepan, melt butter, sauté garlic, stir in flour, then slowly whisk in milk until thickened. 3. Add cheeses, paprika, and stir until melted and smooth. 4. Fold in most of the charred corn and jalapeño, keeping some for topping. 5. Serve warm with tortilla chips or rustic bread, topped with extra corn and jalapeños.
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