Chipotle Mexican Street Corn Dip with Goat Cheese

Name: Chipotle Mexican Street Corn Dip with Goat Cheese
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 3 cups
Ingredients: 3 medium ears sweet corn; 1 tablespoon olive oil; 1 cup crumbled goat cheese; 3/4 cup mayonnaise; 1 can (4 ounces) chopped green chiles; 1 jar (4 ounces) diced pimientos, drained; 2 green onions, chopped; 2 tablespoons finely chopped chipotle peppers in adobo sauce; 1 tablespoon minced fresh cilantro; 1 to 2 tablespoons lime juice; 1-1/2 teaspoons grated lime zest; 1 teaspoon ground cumin; 1 teaspoon chili powder; Tortilla chips

I was craving Mexican street corn that I had during a recent trip to Puerto Vallarta, so I came up with this fabulous dip. It blends the traditional profile of the popular street food with updated flavors for a tasty twist. —Joseph A Sciascia, San Mateo, California

Ingredients

3 medium ears sweet corn
1 tablespoon olive oil
1 cup crumbled goat cheese
3/4 cup mayonnaise
1 can (4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos, drained
2 green onions, chopped
2 tablespoons finely chopped chipotle peppers in adobo sauce
1 tablespoon minced fresh cilantro
1 to 2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon ground cumin
1 teaspoon chili powder
Tortilla chips

Directions

Brush corn with oil. Grill corn, covered, over medium heat until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly.
Preheat oven to 350°. Cut corn from cobs; transfer to a large bowl. Stir in goat cheese, mayonnaise, green chiles, pimientos, green onions, chipotle pepper, cilantro, lime juice and zest, cumin and chili powder. Transfer to a greased 1-1/2-qt. baking dish. Bake until bubbly and golden brown, 35-40 minutes. Serve with tortilla chips.

Test Kitchen tips

The chipotle peppers, along with the cumin and chili power, add a smoky heat to this creamy dip.

Three medium ears will yield about 2 cups corn kernels.