Grady’s Garden Street Corn & Salsa Dip

Yields: 4 cups

Ingredients

• • 1½ cups Grady’s Garden Salsa

  (any variety— mild, medium, or hot)

  • 2 cups roasted corn kernels

  (fresh, frozen, or canned)

  • 1 cup crumbled queso fresco

  (or cotija or vegan cheese)

  • 2 Tbsp mayonnaise

  • 2 Tbsp fresh lime juice (about 1 lime)

  • 1 tsp lime zest

  • 1 tsp smoked paprika (optional)

  • ¼ cup chopped cilantro (plus to garnish)

  • Salt and black pepper to taste

Directions

1. Roast the Corn (if needed): If using fresh or frozen corn, roast in a skillet over medium-high heat with a drizzle of oil until lightly charred, about 8–10 minutes. Let cool.

   2. Mix the Base: In a large bowl, combine roasted corn, queso fresco, mayo, lime juice, and lime zest.

   3. Add Flavor: Stir in Grady’s Garden Salsa and smoked paprika. Mix until evenly coated. Adjust seasoning with salt & pepper.

   4. Finish & Garnish: Fold in chopped cilantro. Garnish with extra queso fresco, cilantro, and a sprinkle of smoked paprika if desired.