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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
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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
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Reviewed on Jun. 30, 2010 by sidam@kindermorgan.com
You can grill the corn on the cob on an inside stovetop grill. Just spray the corn and grill with Pam and turn the cobs to toast all sides, then cut the kernels off the cob, Easy!
Reviewed on Jun. 30, 2010 by mom_gray47_MI
Since the Jalapeno pepper is so hot, can I use chopped chili peppers (canned)
Reviewed on Oct. 09, 2009 by ddinwhite
IThe kids and I love it! I've make it several times. Yumm-o
Reviewed on Aug. 06, 2009 by fitt
oops.. correction on oven temp should be 375
I would have never tried this recipe if I didn't read about using frozen corn in the oven method. I spread 1 10 oz pk corn in single layer on cookie sheet. Baked at 357 for about 20 min stiring a couple of times. This is a fantastic dip that I will make several times a year.
Reviewed on Jul. 12, 2009 by simsis
Re: Grilled Corn DipI think the question about oven temp is also my question - since I don't have a grill, what oven temperature and how long should the corn be roasted?
Re: Grilled Corn Dip
I think the question about oven temp is also my question - since I don't have a grill, what oven temperature and how long should the corn be roasted?
Reviewed on Jul. 05, 2009 by penoll
regarding oven temp for corn...you grill it on your outside bar-b-que grill. this is a great recipe.
Reviewed on Jul. 04, 2009 by Sive
What oven temp do you use to roast corn, and how long is it roasted? Thanks for the idea!
Reviewed on Apr. 29, 2009 by donnalynny
Love this recipe. I have used plain old canned corn as well.
Reviewed on Jan. 29, 2009 by foodie too
I also have made this many times for co-workers, friends and family. I'ts the most requested to brind to parties. Instead of corn on the cob(not always in season), I use 3 cups of frozen corn and roast it in the oven. Works great.
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