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Roasted Mexican Street Corn Dip
Recipe by Chef Tom Fraker

6 ears Fresh Corn, husks still attached
4 tablespoons Unsalted Butter
6 tablespoons Mayonnaise
2 tablespoons All-Purpose Flour
1/2 cup Milk
1/4 cup Heavy Cream
1 1/2 cups Monterey Jack Cheese, shredded
1/2 teaspoon Melissa’s Red Hatch Chile Powder
1/2 teaspoon Melissa’s Green Hatch Chile Powder
1/2 cup Fresh Cilantro, chopped
1/2 cup Cotija Cheese, crumbled
1/3 cup Sour Cream
3 tablespoons Heavy Cream
2 Limes, cut into wedges
Corn Tortilla Chips

Preheat the oven to 350ºF.

Place the corn on a baking sheet and roast in the oven for 25 minutes. When cool enough to handle, scrap the kernels from the cobs.

In a saucepan, melt the butter and add the corn. Stir in the mayonnaise, flour, milk and cream. Simmer for 2 minutes. Stir in the Jack cheese and simmer for 3-4 minutes until it is completely melted. Stir in the Hatch Chile powders.

Arrange the chips on a platter and top with the dip. Sprinkle with the cilantro and cotija cheese. Mix together the sour cream and heavy cream and drizzle over the top. Serve with the lime wedges. Makes about 4-6 servings.