I decided to grill out on Saturday because it was so warm outside, and I have Spring fever. I marinated a whole chicken in a spicy buttermilk marinade all day. The chicken came out great, but this side dish made the meal. It really added something unexpected to an otherwise conventional cook out.
Ingredients
4 ears of white corn
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
1 jalapeno
4 oz of cream cheese
2 oz of milk
1 cup cheddar cheese
1 tablespoon onion powder
Preheat your outdoor grill to high heat.
Remove husks and silks from corn. Sprinkle with salt and wrap the corn individually in aluminum foil. Set aside.
Dice the yellow bell pepper into corn kernel size pieces. Dice half of the red pepper and seed and dice the jalapeno. You want all of the veggies to be about the same size. These are not going to be grilled. Reserve and set aside.
Cut up the rest of the peppers into large chunks. Tightly wrap them together with a sprinkle of salt in aluminum foil.
Place the foil wrapped corn and peppers on the grill. Cook for approximately 30 minutes, turning occasionally, until tender.
Cut the corn kernels off the cob using a knife. Then dice the grilled peppers. Mix all of the ingredients together in a grill-proof saucepan. Return to the grill and heat until the cream cheese and cheddar cheese are melted and bubbling.
The raw veggies add crunch on top of the soft grilled veggies. The corn is sweet and the jalapeno's are hot. All around the perfect mix.
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