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Roasted Corn and Jalapeño Dip

Kat Jeter & Melinda Caldwell
  • 10 minutes
  • Serves 3

INGREDIENTS

2 cups

Corn (from approximately 3 corn cobs)

1/2 cup

Sour cream

1/4 cup

Mayonnaise

5 oz

Sharp cheddar cheese (grated)

2

Jalapeños (seeds removed minced)

4 1/2 oz

Green chilies (diced)

1/4

Red pepper (diced)

1 tbsp

chopped fresh cilantro (more or less, to taste)

1/2 tsp

garlic salt

Freshly ground black pepper (to taste)