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Grilled Corn Dip

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
    5 cups

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 shredded Monterey Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons sliced green onions
  • Tortilla chips

Directions

  • Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
  • 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.
  • 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.
  • Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.

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Reviews

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Average Rating:
  • HBcook
    Dec 1, 2016

    I made this for thanksgiving and it was a hit! The black olives are really not necessary and could be put in the dip or buy chopped for inside and a few sliced on top. Green onions work as a nice garnish.

  • katlaydee3
    Sep 6, 2015

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

  • kpilk
    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.

  • swinny
    Aug 30, 2014

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

  • falknermimi
    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.

  • sequoia04
    Aug 26, 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.

  • ilovejeff
    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.

  • Xena7751
    Jul 23, 2013

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

  • brookeparker
    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

  • jrolechow
    Apr 19, 2013

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