Read reviews (31)
Rate recipe
Great for summer, this tasty appetizer is a must-have on weekend family gatherings at our cottage on Sandusky Bay. It's well worth the time it takes to grill the corn and cut it from the cob. —Cathy Myers, Monroeville, Ohio
This recipe is:
Contest Winning
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without tortilla chips) equals 175 calories, 15 g fat (5 g saturated fat), 21 mg cholesterol, 164 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 28, 2010 by scrappy16
6 star recipe! I was asked to make doubles of this delicious dip. I used frozen corn, canned diced jalapenos and lite mayo served with blue corn tortilla chips. It was absolutely scrumptious and only lasted about 20 minutes before it was all gone! It was a bit spicy, which my crowd loves, but I believe it would taste just as good with canned diced mild green chilies for those who prefer less spicy foods. And for those who are really watching fat, I also made it with low fat sour cream along with the low fat mayo and it was just as tasty. Try it! You will not be disappointed.
Reviewed on Sep. 01, 2010 by BarbieVA
The review I read said bake frozen corn at 357. I figured it meant 350. Took much longer and came out gummy. I see that it was revised to 400. Thoug
Reviewed on Jul. 22, 2010 by rightonjt1
This is soooo good. Easy to make and great flavor. This was so yummy I used it as a side dish!
Reviewed on Jul. 11, 2010 by cabweb50
It was a hit at the party I took it to. I was asked for a copy of the reicipe and told it is what I will be asked to bring as my signature dish.
Reviewed on Jul. 06, 2010 by riley911
I didn't roast corn, just baked frozen corn for 20 minutes at 375. Next time I will add another jalapeno and maybe a can of green chiles just to kick it up a little. Very yummy.
Reviewed on Jul. 06, 2010 by shye anne
It is really good. I found a package of frozen roasted corn with black beans and red and green peppers. I used it instead of grilling my corn. I did everything else like the recipe called for. The black beans and peppers give it a wonderful look. Can't wait to carry it to our Church's homecoming dinner very soon.
Reviewed on Jul. 06, 2010 by tinab107
This was great, very different and enjoyed by all. I think next time I would add 2 jalapeno peppers instead of 1 to give it a bit more kick and possibly top with salsa before serving.
Reviewed on Jul. 05, 2010 by scrappy16
Forgot to add that I made this using frozen corn roasted in oven and it turned out perfect! Enjoy!
What a hit! Brought to a potluck 4th of July BBQ and it was the first thing gone with many people disappointed that I did not make two batches. I made a light version with light sour cream and light cream cheese. I also used shredded Mexican cheese blend instead of Monterey Jack cheese, and it was splendid! Bring copies of the recipe when you serve this as others will want it too!
Reviewed on Jul. 01, 2010 by mjcmcook
FANTASTIC *****~
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013