Roasted Corn Dip

• 4 ears Sweet Corn, Shucked
• 1 package 8 Ounces Cream Cheese, softened
• 1 cup Sour Cream
• 4 whole Green Onions
• 4 ounces, weight Sharp Cheddar Cheese, Grated
• 4 ounces, weight Monterey Jack Cheese, Grated
• 4 ounces, weight Queso Fresco, Cotija, Or Similar Mexican Cheese
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Paprika
• 1/4 teaspoons Cayenne Pepper (more To Taste)
• Salt And Pepper, to taste
• Juice Of 1 Lime
• Several Dashes Hot Sauce

1. Holding the corn with tongs, carefully roast them over the burner on your stove.
2. (Or you can use a grill pan or grill them outside if its not too cold.)
3. When the corn is cool enough to handle, slice off the kernels.
4. To the bowl of a mixer, add cream cheese, sour cream, and green onions.
5. Whip it until its totally combined.
6. Add the cheeses, cumin, paprika, cayenne, salt, and pepper, lime juice, and hot sauce.
7. Mix again.
8. Then mix in the corn.
9. Cover and refrigerate the dip for at least 2 hours before serving.
10. Option: Sprinkle chopped cilantro and/or jalapenos on top.
11. For another option, place the dip in a baking dish and cover with melted cheese.
12. Bake at 375 until hot and bubbly!
13. Serve with corn chips, tortilla chips, or potato skins!

sweet corn, cream cheese, sour cream, green onions, cheddar cheese, weight monterey, fresco, ground cumin, paprika, cayenne pepper, salt, lime

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-corn-dip-2/ (may not work)