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Recipes

Fire Roasted Veggie Dip

Posted by Fred Salinas on

 

INGREDIENTS:

3 Ears Fresh Sweet Corn

1 Medium Red Onion

1 Red Bell Pepper

1 Orange Bell Pepper

1 Yellow Bell Pepper

3 Fresh Jalapenos

4oz softened cream cheese

3 TBS Heavy Whipping Cream

5TBS The Shed “Clucken Awesome” Rub (available in Bass Pro Shops Nationwide)

Black Pepper, Sea Salt to taste

3 TBS Mayonnaise

3TBS Vegetable Oil (or PAM high heat grilling non-stick spray)

HEAT GRILL TO HIGH HEAT

-Coat Sweet Corn ears evenly with Mayonnaise and sprinkle with 3TBS The Shed “Clucken Awesome” Rub

-Slice Onion and Peppers into rings, coat lightly with oil or non-stick spray
-Grill Corn, Onion, Peppers, and Jalapenos (whole) on high heat until tender, flipping often to get a good char on all sides

-Once grilled to your liking, take vegetables off grill and place on counter to cool. **Let cool to room temperature

-Mix Cream Cheese, Heavy whipping cream, remaining 2 TBS The Shed “Clucken Awesome” Rub

-Slice Kernels off cob then use the backside of your knife to “milk” the corn cob by scraping from top to bottom. *Small sweet corn seeds and creamy milk will come out **Use it all!

-Dice remaining veggies

-Combine all ingredients, add salt and pepper to taste.

TIP- Include Jalapeno seeds for spicier dip. Exclude seeds for mild. *For the heat lovers, add red pepper flakes.

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