Difficulty: Beginner
Dips
Spicy Roasted Corn and Pepper Jack Dip
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Beginner
Instructions
- 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.
Ingredients
Serving Sizes
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
- 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.
Chef Pairings
Make a meal of it with a side of refried beans and Grilled Chicken Tacos from the recteq Recipe Library!