- 15 minutes
- 15 Minutes
You’ve probably grilled meat before and maybe some vegetables, like corn, to pair as a side dish. But, have you ever grilled corn for a dip? Well, with this recipe, that’s exactly what you’ll be doing, and the result is slightly smoky, fresh and cheesy. Our Mexican Street Corn Dip is the perfect appetizer or snack for a warm spring or summer day, especially while eating a Mexican meal, like tacos, enchiladas, etc. It’s also very simple and quick to make. In fact, you can have this on your table in 30 minutes!
- Heat grill or a grill pan over medium-high heat. Brush corn with vegetable oil and grill until lightly charred on all sides, about 15 minutes. Let cool and cut kernels from cobs, transfer corn kernels to a large bowl.
- Add all remaining ingredients, except for tortilla chips, to bowl with the corn and mix to combine. Season to taste.
Transfer to serving dish, garnish with extra cilantro and serve with tortilla chips.
*Tip: If you like things a little on the spicier side, leave the seeds in your jalapeño pepper. After all, most of the heat in those little green peppers lives in the seeds.