Grilled Corn Dip
Bring the vibrant flavors of summer to your table with this irresistible Grilled Corn Dip! Featuring smoky, charred corn fresh off the grill, this creamy dip combines tangy cream cheese, sour cream, and a hint of zingy lime for a flavor-packed experience. Shredded sharp cheddar and Monterey Jack cheeses create a gooey, melty base, while a touch of ground cumin and chili powder add a subtle warmth. Finely diced jalapeño brings just the right level of heat, balanced by the freshness of chopped cilantro. Perfectly baked until golden and bubbly, this dip is the ultimate crowd-pleasing appetizer. Serve it with crunchy tortilla chips for the perfect party snack or game-day treat. Easy to prepare and bursting with bold, smoky flavor, this Grilled Corn Dip will steal the show at any gathering!
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Recipe Information
Ingredients
- 4 ears of corn
- 8 oz cream cheese (softened)
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño (finely diced)
- 0.25 cup fresh cilantro (chopped)
- 1 lime (zested and juiced)
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 1 bag tortilla chips (for serving)
Instructions
Preheat your grill to medium-high heat.
Brush the ears of corn with olive oil, ensuring they are evenly coated.
Place the corn on the grill and cook for about 8-10 minutes, turning occasionally until lightly charred on all sides.
Remove the corn from the grill and let it cool slightly. Once cool, use a sharp knife to cut the kernels off the cob and set aside.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, ground cumin, chili powder, salt, black pepper, and lime juice and zest. Mix until smooth and well combined.
Fold in the grilled corn kernels, shredded cheddar cheese, Monterey Jack cheese, diced jalapeño, and half of the chopped cilantro into the mixture.
Transfer the mixture to a baking dish or an oven-safe skillet, spreading it out evenly.
Bake for 15–18 minutes, or until the dip is bubbling and the top is golden brown.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with the remaining cilantro and serve with tortilla chips for dipping.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.7 g | 382% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 43.1 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2211 mg | 170% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
