THIS IS THE DIP OF THE SUMMER. It’s smoky, cheesy, a little spicy, and loaded with grilled corn, charred green onions, and crispy bacon.
INGREDIENTS:
- 2 cups grilled corn (from 3–4 ears, kernels cut off)
- 1 lb bacon, cooked and crumbled
- 1 bunch green onions
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayo
- 3 cloves garlic, grated
- Zest and juice of 1/2 lime
- 1 tbsp jalapeño juice (optional, for brightness)
- 1.5 cups shredded smoked gouda (divided)
- 1 cup shredded sharp white cheddar (divided)
- 1 tbsp Calabrian chili paste (or to taste)
- 1 tsp smoked paprika
- 1 tsp onion powder
- Salt and pepper, to taste
- Chives, finely chopped (for garnish)
- Reserved grilled corn and bacon (for topping)
- Firehook Crackers, for serving
INSTRUCTIONS:
- Preheat your grill over medium-high heat.
- Shuck 3–4 ears of corn and drizzle with olive oil. Season with salt and pepper. Grill the corn, turning every couple of minutes, until nicely charred all over, about 8–10 minutes total.
- Drizzle the green onions with olive oil to prevent burning. When the corn is nearly done, add the green onions to the grill, placing them perpendicular to the grates so they don’t fall through. Flip after 1–2 minutes per side, until charred and softened. Remove everything from the grill.
- Let the corn cool slightly, then cut the kernels off the cob. Roughly chop the charred green onions, reserving some for garnish (kitchen scissors make this easier!).
- Cook the bacon: In a skillet over medium heat, cook 1 lb of chopped bacon until crispy. Drain on a paper towel-lined plate and set aside about 2 tablespoons for garnish.
- In a large bowl, combine the cream cheese, sour cream, mayo, garlic, lime zest and juice, jalapeño juice (if using), Calabrian chili, smoked paprika, onion powder, salt, and pepper. Mix until smooth.
- Fold in the grilled corn, most of the chopped bacon, 1 cup of smoked gouda, 1/2 cup of white cheddar, and most of the chopped green onions (reserving some of each for topping).
- Transfer to a baking dish. Top with the remaining cheeses and a sprinkle of smoked paprika for color, if desired.
- Bake at 350°F for 10–15 minutes, until hot and bubbly, then broil for 2–5 minutes until the top is golden and crispy.
- Before serving, garnish with the reserved grilled corn and bacon, charred green onions, and fresh chives. Serve warm with Firehook crackers and dig in!
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6-8
INSTRUCTIONS:
- Preheat your grill over medium-high heat.
- Shuck 3–4 ears of corn and drizzle with olive oil. Season with salt and pepper. Grill the corn, turning every couple of minutes, until nicely charred all over, about 8–10 minutes total.
- Drizzle the green onions with olive oil to prevent burning. When the corn is nearly done, add the green onions to the grill, placing them perpendicular to the grates so they don’t fall through. Flip after 1–2 minutes per side, until charred and softened. Remove everything from the grill.
- Let the corn cool slightly, then cut the kernels off the cob. Roughly chop the charred green onions, reserving some for garnish (kitchen scissors make this easier!).
- Cook the bacon: In a skillet over medium heat, cook 1 lb of chopped bacon until crispy. Drain on a paper towel-lined plate and set aside about 2 tablespoons for garnish.
- In a large bowl, combine the cream cheese, sour cream, mayo, garlic, lime zest and juice, jalapeño juice (if using), Calabrian chili, smoked paprika, onion powder, salt, and pepper. Mix until smooth.
- Fold in the grilled corn, most of the chopped bacon, 1 cup of smoked gouda, 1/2 cup of white cheddar, and most of the chopped green onions (reserving some of each for topping).
- Transfer to a baking dish. Top with the remaining cheeses and a sprinkle of smoked paprika for color, if desired.
- Bake at 350°F for 10–15 minutes, until hot and bubbly, then broil for 2–5 minutes until the top is golden and crispy.
- Before serving, garnish with the reserved grilled corn and bacon, charred green onions, and fresh chives. Serve warm with Firehook crackers and dig in!
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6-8
