Steak and Corn Dip

Directions

1. Use Bachan’s Sweet Honey as a binder then season the steak with your favorite steak seasoning. Let the steak come to room temperature for 15-20 minutes.
   
   
2. Lightly coat the ears of corn in avocado oil then grill over direct heat. Remove once the corn has char on all sides then cut it from the cob.
   
   
3. Finely dice the bell pepper, onion and jalapeno with a sharp knife.
   
   
4. Add olive oil to a skillet and saute the diced vegetables for 5-6 minutes over medium heat until soft.
   
   
5. In a large mixing bowl, combine grilled corn, softened cream cheese, sauteed vegetables, sour cream, 1 cup of pepper jack cheese, garlic powder ,smoked paprika and chili powder. Mix thoroughly until fully combined.
   
   
6. Place the mixture in an oiled skillet evenly spreading it out then top with ½ pepper jack cheese.
   
   
7. Grill the steak over direct heat flipping every 2-3 minutes. Remove once the steak reaches your desired doneness.
   
   
8. Place the skillet on the grill at 425°F for 15 minutes. Remove once the dip is melted and begins to bubble.
   
   
9. Slice the steak against the grain then chop it up into bite sized pieces and place on top of the hot corn dip.
   
   
10. Garnish with green onions then serve warm with tortilla chips.