4 ears corn
3 jalapeno pepper
1 (8 ounce) brick cream cheese, softened
½ cup sour cream
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon smoked paprika
Salt to taste
1½ cups parmesan cheese
2 tbsp cilantro chopped
Preheat a grill to high.
Once hot, add the corn, poblanos and jalapeno to the grates. Grill the corn until charred in spots. Make sure to turn occasionally.
Grill the peppers until charred all over then transfer to a bowl and cover tightly with plastic wrap.
Once cool, remove the peppers. Remove the seeds and stem from the peppers, then chop and add to a mixing bowl.
Slice the kernels from the cobs and place into the bowl with the peppers.
In the same bowl, add cream cheese, sour cream, cumin, chili powder, smoked paprika and ½ teaspoon of salt.
Mix well, then add ½ cup cheese. Spread the dip into a cast-iron pan. Add the remaining cheese to the top of the dip.
Put the cast iron pan on the grill and cover until cheese is melted.
Top with cilantro and serve with the potato chips.