Grilled Corn And Chile Dip

• 6 ears of corn, husked
• 4 poblano chiles
• 3 scallions, thinly sliced
• 1 garlic clove, finely grated
• 8 ounces creme fraiche
• 8 ounces sour cream
• 1 tablespoon fresh lime juice
• 3 tablespoons hot sauce (such as Cholula), plus more for serving
• Kosher salt, freshly ground pepper
• Pork rinds or corn chips (for serving)

1. Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10-12 minutes. Cut kernels from cobs and place in a large bowl.
2. Grill chiles, turning occasionally, until skins are blackened, 12-15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
3. Preheat oven to 450u0b0F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, creme fraiche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10-12 minutes.
4. Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.

corn, chiles, scallions, garlic, crueme fraueeche, sour cream, lime juice, hot sauce, kosher salt, corn chips

Taken from www.epicurious.com/recipes/food/views/grilled-corn-and-chile-dip-56389842 (may not work)