Steak and Corn Dip
Steak and Corn Dip is the perfect appetizer! Grilled steak and corn with a cheesy mixture cooked to bubbly perfection.
Ingredients
- 4 earssweet corn
- 16 ozskirt steak
- 1 tbspsteak seasoning
- 3tbspbachan’s sweet honey
- 1 ½ cupsfreshly shredded pepper jack
- 1block cream cheese, softened
- ½ cupsour cream
- ½ cupyellow onion, finely diced
- 2diced jalapenos
- ½ cupred bell pepper
- ¼ cupgreen onion, finely sliced
- tortilla chips
- 1 tspgarlic powder
- 1 tspsmoked paprika
- 1 tspchili powder
Directions
- 1
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.
- 2
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.
- 3
Finely dice the bell pepper, onion and jalapeno with a sharp knife.
- 4
Add olive oil to a skillet and saute the diced vegetables for 5-6 minutes over medium heat until soft.
- 5
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.
- 6
Place the mixture in an oiled skillet evenly spreading it out then top with ½ pepper jack cheese.
- 7
Grill the steak over direct heat flipping every 2-3 minutes. Remove once the steak reaches your desired doneness.
- 8
Place the skillet on the grill at 425°F for 15 minutes. Remove once the dip is melted and begins to bubble.
- 9
Slice the steak against the grain then chop it up into bite sized pieces and place on top of the hot corn dip.
- 10
Garnish with green onions then serve warm with tortilla chips.