Grilled Street Corn Dip
Looking for a unique appetizer or dip recipe? I got ya covered with this Grilled Street Corn Dip!
You can make this ahead of time and serve at room temperature.
Plus it has a wow factor because it’s certainly not your typical, boring dip.
All the yumminess of Mexican street corn but served as a dip!
How to make Grilled Street Corn Dip
First brush olive oil on 6 to 8 ears corn on the cob, a red pepper, and a jalapeno pepper.
Then season them well with kosher salt and pepper.
Preheat your grill to medium high heat and place the veggies right on the grill grates.
Grill them for 10 to 12 minutes, turning a few times.
Then let the veggies cool a bit.
And cut the kernels off the corn cobs.
You can use a sharp knife, or a corn scraper comes in handy for this job.
Next remove the seeds and stems from the peppers.
Dice them up and add them to the bowl with the corn.
Finally add some mayo, sour cream, lime juice, chili powder, Tajin seasoning, garlic powder, cotija cheese, and fresh cilantro.
Mix it together and add more kosher salt, pepper, and/or Tajin if needed.
Top Grilled Street Corn Dip with more chili powder and cotija cheese 🙂
And serve with tortilla chips or Fritos Scoops for dipping.
This incredible dip is sure to be a hit at any party, holiday, game day tailgate, or celebration.
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If you like Grilled Street Corn Dip, you might also like these recipes…
Smoked Mexican Chicken Wings
Blackstone Mexican Street Corn
Smoked Jerk Chicken Dip
Grilled Sriracha Chicken Sandwiches
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Grilled Street Corn Dip
Equipment
- Grill
Ingredients
- 6 to 8 ears corn on the cob shucked
- 1 red pepper
- 1 jalapeno pepper
- olive oil, kosher salt, pepper
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 2 teaspoons chili powder (plus more to sprinkle over top)
- 1 teaspoon Tajin seasoning (plus more to sprinkle over top)
- 1 teaspoon garlic powder
- 1 cup crumbled cotija cheese (plus more to sprinkle over top)
- 1 cup chopped cilantro
- tortilla chips or Fritos Scoops for dipping
Instructions
- Put the corn, red bell pepper, and jalapeno on a tray. Brush all sides with olive oil and sprinkle with kosher salt and pepper.
- Set the grill to medium high and grill the corn, red bell pepper, and jalapeno for 10 to 12 minutes, turning a few times as they cook.
- Let the corn and peppers cool slightly. Cut the corn kernels off of the cob, remove the stems and seeds from the peppers and dice. Put in a large bowl.
- Add the mayo, sour cream, lime juice, chili powder, Tajin, garlic powder, cotija cheese, and cilantro. Stir until evenly mixed. Taste for seasoning and add more kosher salt, pepper, or Tajin if needed.
- Sprinkle more chili powder, Tajin, and cotija cheese over top and serve with tortilla chips or Fritos Scoops for dipping.
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And join my Grilling and Smoking Facebook Group!
