Grilled Corn Dip Recipe
Grilled Corn Dip Recipe photo by Taste of Home

Grilled Corn Dip Recipe

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4.5 39 27
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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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:20 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 20 servings


  • 6 medium ears sweet corn, husks removed
  • 1 large onion, chopped
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon chili powder
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons sliced green onions
  • Tortilla chips

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.


  1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
  2. Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
  3. In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
  4. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37

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Reviewed Sep. 6, 2015

"I made this as an appetizer for a family dinner and most everyone liked it."

Reviewed Aug. 31, 2014

"I just wasn't impressed with this recipe. I tried it exactly as shown and then again with my tweaks. As is, it lacks seasoning. It definitely needs salt and something more than just chili powder. A large chopped onion is overkill and drowned out the cheese. I was not pleased with the consistency the first was like a casserole rather than a dip. It was NOT a hit at my Labor Day gathering. Even my tweaks didn't save it and I changed up the seasoning. I think it's the mayonnaise (I used Hellmans). I just didn't like it, texture, season-wise and cheesiness. NOT a keeper."

Reviewed Aug. 30, 2014

"Delish!! I did use frozen corn like a previous reviewer suggested and it turned out good."

Reviewed Aug. 27, 2014

"I've made this dip often just using frozen corn. I leave out the jalapeno pepper because of my Crohn's disease and it's just as tasty without it."

Reviewed Aug. 26, 2014 Edited Sep. 30, 2014

"This looks fabulous. I bet you could also make it using frozen corn. Spread on a baking sheet, drizzle with olive oil and salt & pepper, then broil for 5 minutes. It'd be a nice fast way to make it if you can't grill!

Update: I made this recipe and it turned out great. I did change a few things:
I don't like jalapeno so I didn't put any in. I also don't like the texture of onions so I used onion powder instead. I halved the mayonnaise and added a 1/2 cup or more of cream cheese instead. It made it thicker, but it was delicious."

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