Adapted from Sara Foster's Southern Kitchen
Smoky Corn and Jalapeno Dip
2 large ears of corn, husks on
2 jalapeno peppers
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Cheddar cheese
1/2 cup grated pepper Jack cheese
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt, or to taste
SET grill to medium high heat. Grill corn with husks on for 20 minutes, rotating every 5 minutes, until outsides are lightly charred. During last 5 minutes, grill jalapeno peppers until lightly blackened.
REMOVE husks and silks from corn, and cut kernels off the cob. Seed and mince jalapeno peppers, reserving seeds if more heat is desired.
MIX corn, jalapeno, mayonnaise, sour cream and cheeses in a medium bowl until well combined. Add smoked paprika and kosher salt. Taste for seasoning and adjust if desired.
CHILL until ready to use. Serve with classic potato chips or tortilla chips.
Fresh Corn Salad
3/4 cup light sour cream
1 teaspoon Worcestershire sauce
3/4 teaspoon seasoned salt
3 cups fresh corn kernels (about 5 ears)
1 cup finely chopped red bell pepper
1 cup finely chopped green onions
COMBINE first three ingredients in large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.
From Cooking LightRoasted Corn Relish
3 ears of corn, husked
1 tablespoon unsalted butter
1 medium red pepper
6 green onions
1/4 cup finely chopped fresh cilantro
1 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
Freshly ground black pepper
PLACE the corn, red pepper and jalapeno on the grill and cover. Grill red pepper and jalapeno until they start to blister, but not blacken, on each side. Grill corn until it's lightly charred all over. Remove pepper, jalapeno, and corn to a cutting board as they are done.
BRUSH green onions lightly with oil and place on the grill. Cook until softened and lightly browned on both sides. Remove to cutting board.
CUT kernels off each ear of corn and place in medium mixing bowl. Seed jalapeno and red pepper, then dice and add into bowl with corn. Thinly slice green onions and add into bowl with corn and peppers along with cilantro, lime juice, lime zest, sugar, chili powder, and cumin. Stir to combine. Season with salt and pepper to taste.
SERVE immediately or store in an airtight container in the refrigerator.