Kingsford Roasted Corn Dip
Let's get grilling
1
Fire up your Kingsford® charcoal, grill temp should be medium to high heat.
2
Coat sweet corn ears evenly with mayonnaise and sprinkle salt and pepper (add cayenne to kick up the heat).
3
Cut peppers in half, de-seed, coat lightly with oil or non-stick spray.
4
Grill corn and peppers until tender, flipping often to get a good char on all sides.
5
Once grilled to your liking, take vegetables off grill and place on counter to cool. Let cool to room temperature.
6
Slice kernels off cob then use the backside of your knife to
7
Dice remaining veggies.
8
Combine veggies with Gournay cheese, add salt and pepper to taste.
9
Serve with your favorite chips!
Cooking for 0 people
Ingredients
-
fresh sweet corn
3 ears
-
medium red onion
1
-
red bell pepper
1
-
orange bell pepper
1
-
yellow bell pepper
1
-
soft Gournay cheese with herbs and spices (Boursin)
1 block
-
black pepper and sea salt (to taste)
-
mayonnaise
3 tbsp.
-
vegetable oil (or high heat grilling non-stick spray)
3 tbsp.
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