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Grilled Corn Dip Recipe

Grilled Corn Dip 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
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:20 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Grilled Corn Dip

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MY REVIEW
Reviewed Sep. 6, 2015

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

MY REVIEW
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 time...it 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."

MY REVIEW
Reviewed Aug. 30, 2014

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 26, 2014

"i've made this dip a few times. it is really tasty. thanks for the reminder of it, i'll definetly be making some in the near future. corn is very good this year, and i've frozen it to have on hand as well."

MY REVIEW
Reviewed Jul. 23, 2013

"Wow, this is really good. I left out the olives but otherwise kept everything the same."

MY REVIEW
Reviewed Jul. 5, 2013

"Really liked this different way to use corn. Being a Midwesterner, we have to have our corn! Added a little parmesan to it. Thanks"

MY REVIEW
Reviewed Apr. 19, 2013

"This was good, but we would use less mayo and more jalapenos when making it again."

MY REVIEW
Reviewed Mar. 17, 2013

"Made a half recipe using 2.5 cups of canned corn (skipped the grilling part because we don't have a grill or corn on the cob). Used less jalapeno so my three year old could eat it. Very good on salty chips; otherwise would need salt."

MY REVIEW
Reviewed Oct. 13, 2012

"I love this recipe! I buy frozen corn, thaw it, and bake it in the oven with a little butter, salt and pepper. Everyone always asks for the recipe."

MY REVIEW
Reviewed Oct. 13, 2012

"I have made this recipe so many times, and everyone just loves it. I just buy frozen corn, thaw it and bake it with a little butter, salt and pepper and then do the rest of the recipe. Excellent!"

MY REVIEW
Reviewed Jul. 11, 2012

"why not just use corn from a bag or frozen in a package?"

MY REVIEW
Reviewed Dec. 22, 2011

"Quicker and easier still, Trader Joe's sells frozen roasted corn in their freezer section."

MY REVIEW
Reviewed Sep. 14, 2011

"Everyone loved at the Poker Game last week big hit one of my Favorites...."

MY REVIEW
Reviewed Jul. 16, 2011

"I made this dip last fall when I had some ladies I volunteer with, at my house. We all loved it!! The next time I made it, I was much smarter and used frozen corn. I just sprayed the corn with butter spray and then some salt and pepper. This is really one of the best recipes I've tried in a long time!!!"

MY REVIEW
Reviewed Jul. 5, 2011

"This was the biggest hit of our 4th of July celebration for 2011"

MY REVIEW
Reviewed Feb. 9, 2011

"Made this for superbowl and enjoyed it. Nice to have a change up to my normal chips and salsa. The only thing I will do differently next time is add cilantro. I think it would give it that little extra flavor. Also, I think it needed a bit of salt unless the chips you are using are really salty. Good though!"

MY REVIEW
Reviewed Dec. 28, 2010

"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."

MY REVIEW
Reviewed Sep. 1, 2010

"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"

MY REVIEW
Reviewed Jul. 22, 2010

"This is soooo good. Easy to make and great flavor. This was so yummy I used it as a side dish!"

MY REVIEW
Reviewed Jul. 11, 2010

"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."

MY REVIEW
Reviewed Jul. 6, 2010

"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."

MY REVIEW
Reviewed Jul. 6, 2010

"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."

MY REVIEW
Reviewed Jul. 6, 2010

"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."

MY REVIEW
Reviewed Jul. 5, 2010

"Forgot to add that I made this using frozen corn roasted in oven and it turned out perfect! Enjoy!"

MY REVIEW
Reviewed Jul. 5, 2010

"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!"

MY REVIEW
Reviewed Jul. 1, 2010

"FANTASTIC *****~"

MY REVIEW
Reviewed Jun. 30, 2010

"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!"

MY REVIEW
Reviewed Jun. 30, 2010

"Since the Jalapeno pepper is so hot, can I use chopped chili peppers (canned)"

MY REVIEW
Reviewed Oct. 9, 2009

"IThe kids and I love it! I've make it several times. Yumm-o"

MY REVIEW
Reviewed Aug. 6, 2009

"oops.. correction on oven temp should be 375"

MY REVIEW
Reviewed Aug. 6, 2009

"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."

MY REVIEW
Reviewed Jul. 12, 2009

"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?"

MY REVIEW
Reviewed Jul. 5, 2009

"regarding oven temp for corn...you grill it on your outside bar-b-que grill. this is a great recipe."

MY REVIEW
Reviewed Jul. 4, 2009

"What oven temp do you use to roast corn, and how long is it roasted? Thanks for the idea!"

MY REVIEW
Reviewed Apr. 29, 2009

"Love this recipe. I have used plain old canned corn as well."

MY REVIEW
Reviewed Jan. 29, 2009

"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."

MY REVIEW
Reviewed Dec. 23, 2008

"Have made this several times. It is quick and easy and have been asked to bring it to all the family gatherings. It is a hit in our family."

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