Street Corn Dip

  • 4 Ears-Corn on the Cob-in husk
  • 1/3 Cup-Dukes Mayonnaise
  • 2 Tablespoons-Heavy Cream
  • To Taste-Kosher Salt/Black Pepper
  • ¼ Cup-Cilantro Leaves-Chopped fine
  • ½ Cup-Quesco Fresco-{see recipe} or store bought
  • ¼ Cup-Red Onion-fine dice
  • 1 Each-Lime-cut into wedges
  • To Taste-Smoked Paprika
  • To Dip-Tortilla Chips

Directions

  1. Pull husk back on corn, leave intact, and remove the silk.
  2. Fold husk back over corn and submerge in a large pot of water.
  3. Let corn soak at least 30 minutes.
  4. Combine mayo, miso and refrigerate.
  5. Preheat grill to medium high heat for direct and indirect heat.
  6. Remove corn from water and let excess drip off.
  7. Place over direct heat and cook to char husk on all sides.
  8. Remove from direct heat and place on grill rack over indirect heat.
  9. Cook until tender, about 20 minutes, occasionally rotating.
  10. Remove husks {discard}, cut corn off cob and place in a mixing bowl.
  11. Add mayo, cream and season with salt/pepper, stir to combine.
  12. Place a small cut in each wedge in the middle of the flesh in order to place on glass rim.
  13. Run lime around glass, remove lime and place lime rimmed glass into smoked paprika.
  14. Place up upright and add corn mixture to each one.
  15. Top with onion, cilantro, quesco fresco and cilantro.
  16. Garnish with smoked paprika and lime wedges.