This easy app is inspired by grilled Mexican corn, and incorporates jalapeños, lime juice, and Mexican cheese for a dip with zip. Nothing draws a crowd like a cheesy
dip, and when fresh sweet corn is
the main ingredient, be prepared for
a stampede at the appetizer table.
Makes
24 servings (6 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Buying Sweet Corn
Corn begins
to lose its sweetness as
soon as it’s cut. Buy ears
the day you plan to use
them. Look for spot-free
cut ends that are still moist.
Instructions
Preheat grill to medium-high.
Brush grill grates with oil.
Rub corn and jalapeños with olive
oil; season with salt and pepper.
Grill corn and jalapeños, uncovered,
until kernels start to brown and
soften, about 10 minutes.
Cut kernels off cobs (you should
have about 4½ cups); transfer to a
bowl. Dice jalapeños, remove seeds
if desired; add to bowl with corn.
Stir in cheese, mayonnaise, sour
cream, scallions, lime juice, chili
powder, and granulated garlic.
Serve dip with tortilla chips.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 143
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 137mg 5%
% Daily Value*
Carbs 6g 2%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
