Roasted Corn Dip

If you are looking for a great summertime dip recipe that can be served cold, this is it.  Plus it's packed with lots of sweet corn which is really reasonably priced this time of year.  Plus it has just the right amount of heat that will keep your crowd dipping corn chips in and enjoying the taste of summer.  I used Fontina cheese for it's mild, nutty taste but you can substitute in mozzarella.  If you like bacon, cook and drain 4 pieces before crumbling into dip.

Roasted Corn Dip

5 ears sweet corn, shucked

8 oz cream cheese, softened

1/4 cup sour cream

5 oz Fontina cheese, shredded (about 1 cup)

1 can green chilies, drained

1/2 tsp chili powder

4 pieces bacon, cooked and crumbled (optional)

Grill the sweet corn on all sides and allow to cool before cutting off the kernels.  In a medium sized bowl, cream together softened cream cheese, Fontina and sour cream.  Mix in the chili powder and green chilies.  Fold in the sweet corn and bacon pieces.  Cover with plastic wrap and refrigerate until ready to use.  Serve with large Frito's or sturdy tortilla chips.