There is something so satisfying about cheesy dip in a cast iron. I for one am a huge fan of cheesy dip, so I knew I had to make it into an elite version! I love the roasted corn grilled over an open flame with the creamy cheese and spice from the jalapeño! The best part is how easy this dish is. Make this for your next gathering or night in.
First, season your corn with oil and grilling seasoning. Set on grill to get those delicious grill marks. If you do not have a grill, you can actually broil them in the oven. Just keep watch so it does not smoke up your kitchen too much. You will need to rotate then pull from the oven within 5-8 minutes.
When your corn is cooked, cut it away from the cob. To your corn, add your dip ingredients and mix well. Place in a cast iron or oven-safe dish and bake at 450F for about 10-15 minutes until the cheese is melty and bubbling.
3 Ears of corn
2 tbsp Olive oil
1 tbsp Grilling Seasoning
1/2 diced red onion
1 diced jalapeno
2 cloves garlic
1 80z block cream cheese softened
2 tbsp mayonaise
1 tsp salt and pepper
1 tsp chili lime seasoning
3/4 cup shredded mozzarella
Peel corn and season with oil and seasoning. Grill until corn is cooked and you have grill marks. Cut corn from the cob
Dice your red onion and jalapeno and mix with your corn. Add in your cream cheese, mayonnaise, 1/2 cup of the mozzarella, 2 cloves grated garlic and seasoning. Mix well.
Transfer to a cast iron. Add the remaining 1/4 cup of cheese and bake at 450 F for about 10-15 minutes until the top cheese is bubbly and the dip is melty. Top with optional garnish.