Grilled Corn and Chile Dip

Preparation

1. Step 1

   Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.

   Step 2

   Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.

   Step 3

   Preheat oven to 450°F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10–12 minutes.

   Step 4

   Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.