Fire Roasted Veggie Dip
Brooke’s tried and true Fire Roasted Veggie Dip. Brooke used this recipe to smoke the competition at the Girls that Grill Competition in Bentonville, AR.
3 Ears Fresh Sweet Corn
1 Medium Red Onion
1 Red Bell Pepper
1 Orange Bell Pepper
1 Yellow Bell Pepper
3 Fresh Jalapenos
Hellmann’s Real Mayonnaise
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)
Red Pepper Flakes Optional
-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.
This entry was posted in Recipes
. Bookmark the permalink