Smoky Grilled Corn, Poblano, and Cheese Dip

Fold back corn husk, remove silks, and replace husk. Grill corn and peppers, covered, over medium-high 15 minutes or until well-charred, turning occasionally. Set corn aside. Place peppers in a bowl, cover, and let stand until cool enough to handle.

Remove charred skins, stems and seeds from peppers; chop. Remove husk from corn cob, and cut corn kernels off cob. If desired, set aside some corn for garnish.

In a large bowl stir peppers, corn, cheeses, mayo, green onion, jalapenos, mustard, and paprika until combined. Season with kosher salt and black pepper. Cover; chill at least 4 hours.

If desired, top with reserved corn, the cilantro, and/or additional smoked paprika or chopped green onion. Serve with dippers. Makes 2 cups.