Pablano Corn Dip
- Jenna Burk
- Jul 1, 2018
- 1 min read
- 3 ears corn, husked
- 1/2 onion, diced
- 3 pablanos, charred, stemmed, seeded and diced
- salt and pepper
- 3 cups quesadilla cheese (or mozzarella)
Grill corn. Cut the kernels off of the corn cob. In a cast iron skillet, start frying the onions until translucent. Add pablano peppers. Season with salt and pepper. Add the corn to the skillet. Add the cheese and mix to combine until melted. Enjoy.
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