Cast-Iron Skillet Corn Dip

• porties: 8 servings

Ingrediënten

2 tablespoons, vegetable oil, divided

4–6 ears, corn, kernels cut from cobs (4 cups), divided

1 teaspoon, table salt, divided

2 , garlic cloves, minced

3 , scallions, sliced thin, divided

8 ounces, cream cheese, cut into 8 equal pieces and softened

8 ounces, pepper Jack cheese, shredded (2 cups), divided

1 cup, mayonnaise

2 , serrano chiles, stemmed, seeded, and sliced thin

2 tablespoons, lime juice, plus lime wedges for serving

2 teaspoons, chili powder

1 ounce, cotija cheese, crumbled (¼ cup)

¼ cup, chopped fresh cilantro

, Tortilla chips

Instructies

Adjust oven rack 6 inches from broiler element and heat broiler. Heat 1 tablespoon oil in 12-inch cast-iron skillet over medium-high heat until just smoking. Add half of corn, sprinkle with ½ teaspoon salt, and spread corn into even layer. Cover and cook without moving corn until it begins to char, 3 to 5 minutes. Transfer to bowl. Repeat with remaining 1 tablespoon oil, remaining corn, and remaining ½ teaspoon salt. Once second batch of corn begins to char, stir in garlic and half of scallions and cook for 1 minute. Remove from heat.

Return first batch of corn to skillet with corn-scallion mixture. Stir in cream cheese, 1½ cups pepper Jack, mayonnaise, serranos, lime juice, and chili powder until evenly combined (cheese will begin to melt). Spread mixture into even layer and sprinkle with remaining ½ cup pepper Jack.

Broil until cheese is melted and spotty brown, about 2 minutes. Remove skillet from broiler and let cool for 5 minutes. Sprinkle with cotija, cilantro, and remaining scallions. Serve hot from skillet with tortilla chips and lime wedges.

Voedingswaarde

• Calorieën: 4075