Ingredients
Scale
- 4 ears of sweet corn
- 16oz skirt steak
- 1 tbsp steak seasoning
- 3 tbspBachan’s Sweet Honey
- 1 ½ cups freshly shredded pepper jack
- 1 block cream cheese, softened
- ½ cup sour cream
- ½ cup yellow onion, finely diced
- 2 diced jalapenos
- ½ cup red bell pepper
- ¼ cup Green Onion, Finely sliced
- Tortilla Chips
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp chili powder
Instructions
- Use Bachan’s Sweet Honey as a binder then season the steak with your favorite steak seasoning. Let the steak come to room temperature for 15-20 minutes.
- Lightly coat the ears of corn in avocado oil then grill over direct heat. Remove once the corn has char on all sides then cut it from the cob.
- Finely dice the bell pepper, onion and jalapeno with a sharp knife.
- Add olive oil to a skillet and saute the diced vegetables for 5-6 minutes over medium heat until soft.
- In a large mixing bowl, combine grilled corn, softened cream cheese, sauteed vegetables, sour cream, 1 cup of pepper jack cheese, garlic powder ,smoked paprika and chili powder. Mix thoroughly until fully combined.
- Place the mixture in an oiled skillet evenly spreading it out then top with ½ pepper jack cheese.
- Grill the steak over direct heat flipping every 2-3 minutes. Remove once the steak reaches your desired doneness.
- Place the skillet on the grill at 425°F for 15 minutes. Remove once the dip is melted and begins to bubble.
- Slice the steak against the grain then chop it up into bite sized pieces and place on top of the hot corn dip.
- Garnish with green onions then serve warm with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
