Mexican Street Corn Dip
May 29, 2020 Comments

- Prep:
- 15 minutes
- Cook:
- 15 Minutes
- Serves:
- 8
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!
Ingredients
Directions
- 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.
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