Grilled Corn Dip Recipes

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FRESH GRILLED CORN ON THE COB



Fresh Grilled Corn on the Cob image

Learn the best method for grilling corn on the cob. The husks remain intact to hold in the moisture and keep the corn from burning.

Provided by Derrick Riches

Categories     Side Dish     Dinner

Time 45m

Yield 6

Number Of Ingredients 3

4 to 6 corn on the cob with the husks intact
1/4 cup/120 mL butter
2 to 3 tablespoons/30 to 45 mL herbs of choice (parsley, thyme, tarragon , basil, oregano, dill , etc.)

Steps:

  • Gather the ingredients.
  • Leaving the husks on, only remove the silk.
  • Soak in water for at least 15 to 20 minutes.
  • Mix the fresh herbs to the softened butter and reserve.
  • Remove from water and pull down husks carefully without removing.
  • Coat the corn with the herbal butter .
  • Put the husks back up covering the corn and tie with a thin piece of husk at the top.
  • Place on a heated grill for about 15 minutes, turning often. Once corn kernels are tender, remove from heat and serve.
  • Enjoy!

Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Cholesterol 20 mg, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, Sodium 321 mg, Sugar 5 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

GRILLED CORN DIP



Grilled Corn Dip image

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

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 5 cups.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts :

HOT CORN DIP



Hot Corn Dip image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h10m

Yield 12 to 16 servings

Number Of Ingredients 17

5 ears corn, shucked
Vegetable oil, for brushing
Kosher salt
2 tablespoons unsalted butter
1/2 red onion, finely diced
2 cloves garlic, minced
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and finely diced
1 jalapeño pepper, finely diced (scrape out half the seeds and membranes)
1 8-ounce package cream cheese, at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1 pound monterey jack cheese, shredded (about 4 cups)
2 scallions, thinly sliced
1 4-ounce can diced green chiles
Chili powder, for sprinkling
Tortilla chips, for serving

Steps:

  • Heat a grill pan over medium heat (or preheat an outdoor grill). Brush the corn with vegetable oil, sprinkle with a little salt and grill, turning, until slightly charred, about 10 minutes. Set aside to cool.
  • In a large skillet, melt the butter over medium heat. Add the red onion, garlic, bell peppers and jalapeño. Stir and cook the veggies until they?re soft and golden, about 5 minutes. Set aside to cool slightly.
  • Cut the corn kernels off the cobs. (You can stand the cob in the center of a Bundt pan to keep the kernels from winding up all over the universe!)
  • In the bowl of a mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream and two-thirds of the monterey jack. Mix on low speed until combined. Add the scallions, veggie mixture, corn and canned chiles in their liquid. Mix until just combined.
  • Spread the mixture in a 3-quart baking dish and sprinkle with the rest of the monterey jack and a little chili powder. (At this point, you can cover the pan with foil and keep it in the fridge for up to 2 days. Just let it sit at room temperature for 30 minutes before baking.)
  • Preheat the oven to 350 degrees F. Bake the dip until bubbling and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips.

GRILLED CORN SALSA



Grilled Corn Salsa image

Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 3 cups.

Number Of Ingredients 8

6 medium ears sweet corn
3 teaspoons canola oil, divded
1 large sweet red pepper, quartered and seeded
1/2 cup finely chopped red onion
2 medium jalapeno pepper, seeded and chopped
1/4 cup lime juice
1/4 teaspoon salt
Tortilla chips

Steps:

  • Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED CORN AND CHILE DIP



Grilled Corn and Chile Dip image

Categories     Milk/Cream     Side     Kid-Friendly     Corn     Hot Pepper     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 10

6 ears of corn, husked
4 poblano chiles
3 scallions, thinly sliced
1 garlic clove, finely grated
8 ounces crème fraîche
8 ounces sour cream
1 tablespoon fresh lime juice
3 tablespoons hot sauce (such as Cholula), plus more for serving
Kosher salt, freshly ground pepper
Pork rinds or corn chips (for serving)

Steps:

  • Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10-12 minutes. Cut kernels from cobs and place in a large bowl.
  • Grill chiles, turning occasionally, until skins are blackened, 12-15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
  • Preheat oven to 450°F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10-12 minutes.
  • Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.

GRILLED CORN DIP



Grilled Corn Dip image

Make and share this Grilled Corn Dip recipe from Food.com.

Provided by Courtly

Categories     Corn

Time 55m

Yield 5 cups

Number Of Ingredients 12

6 ears sweet corn, husks removed
1 large onion, peeled and chopped
1 jalapeno pepper, seeded and finely minced
2 garlic cloves, minced
2 tablespoons butter
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups shredded monterey jack cheese
1 (2 1/4 ounce) can sliced ripe olives, drained
2 tablespoons sliced green onions
tortilla chips

Steps:

  • 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, jalapeno and garlic in butter for 2-3 minutes or until almost tender.
  • Add corn; saute 1-2 minutes longer or until vegetables are tender.
  • Remove from the heat.
  • Preheat oven to 400F and lightly grease a 2-quart casserole or baking dish.
  • In a large bowl, combine the mayonnaise, sour cream and chili powder.
  • Stir in cheese and corn mixture.
  • Transfer to prepared baking dish.
  • Bake, uncovered, for 25-30 minutes or until bubbly and golden brown.
  • Sprinkle with olives and green onions.
  • Serve with chips.

Nutrition Facts : Calories 566, Fat 41.5, SaturatedFat 17.2, Cholesterol 74.8, Sodium 751.6, Carbohydrate 37.8, Fiber 4, Sugar 8.2, Protein 16.3

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