Summer dip & Sauvignon Blanc

This week we've paired our Sauvignon Blanc '19 with this dippable Mexican Street Corn Dish! This dip has all the flavors of summer- perfect to kick off the season this weekend for Memorial Day! This creamy, melty cheese dish is perfectly balanced by the bright acidity of the Sauvignon Blanc with the sweet corn mingling perfectly with the wine's tropical flavors. The pops of fresh lime juice and hints of spice from the jalapeño complement the citrusy notes in the wine and underlying green notes. This dip is an incredibly satisfying dish that is sure to be the star of all your backyard BBQs this season!

INGREDIENTS
1 tbsp Unsalted Butter
2 ⅓ cups Fresh Corn Kernels
1 Jalapeño, seeded & finely chopped
1 block of Cream Cheese
¼ cup Mexican Crema or Sour Cream
1 cup shredded Monteray Jack
1 cup crumbled Queso Fresco
2 tbsp fresh Lime Juice 
Garlic Salt, Cayenne or Chili Powder, fresh cracked Black Pepper.
Chopped Cilantro for garnish
Tortilla Chips for dipping

DIRECTIONS

• Step 1 Grill 10 fresh sweet corn cobs until charred, about 20 min.
• Step 2 Preheat oven to 350 degrees F. Heat butter in a large skillet over high heat. Add corn, jalapeno, cheeses, sour cream, lime juice & spices to taste. Cook until combined.
• Step 3 Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with queso fresco crumbles & sprinkle with cayenne. Bake until the cheese is melted & the outer edges begin to bubble, about 10-12 minutes. Garnish with chopped cilantro and serve with tortilla chips. 

---