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Ingredients
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3 pretzel buns
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extra-virgin olive oil, as needed
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salt and pepper, to taste
Grilled Corn & Pimento Cheese Dip
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2 cups mayonnaise
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3 raw jalapeño
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2 oz. cilantro, chopped finely
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0.5 cup pickled jalapeño
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4 oz. smoked jalapeño
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1 cup jarred diced pimentos, drained
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2 cup cheddar cheese spread
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1 cup sour cream
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1 bunch chopped green onion
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1 cup Mexican crema
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0.5 lb. chicken thigh meat
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6 ears fresh corn, charred kernels
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0.3 cup pale ale or other type of beer
1 Food Prep
First, in a small saucepan bring the beer to a boil over high heat. Then, reduce heat to medium-low and simmer for 1 minute. Transfer to a small bowl and let it cool completely.
- Next, season the chicken thigh meat with oil, salt and pepper.
2 Grill Prep
- Fuel: We recommend using Kingsford® Charcoal with Applewood and adding Kingsford® BBQ Apple Smoking Chips throughout your charcoal for extra smokiness.
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Add olive oil and salt and pepper to the corn, and grill for 12 minutes, turning occasionally to get great char.
Allow the corn to cool for 6 minutes and then remove the kernels from the cob using a chef’s knife, and reserve.
Now, smoke the chicken thighs for 15 minutes, until they reach an internal temperature of 165°F on a digital meat thermometer.
- After the chicken is removed from the grill, allow the chicken to slightly cool, then shred the chicken with your hands or slice it.
- Finally, in a large bowl, mix the mayonnaise, sour cream, Mexican crema, cilantro, grilled corn, shredded chicken, pickled jalapeños, smoked jalapeños, raw jalapeños and cheddar cheese spread until well combined. Add the beer and pimentos, and combine. Garnish with green onions.
- To create the pretzel crostini, cut the pretzel buns ½” thick lengthwise. Brush with olive oil and sear in a pan on each side until golden brown.
- Transfer to a plate and serve with the dip.
Recipe created by Chef Lamar Moore on behalf of Kingsford® Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
For safe meat preparation, reference the USDA website.
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