Grilled Corn Dip

How to Make Grilled Corn Dip

1. 1

   Step 1: Preheat grill and char corn

   Preheat a gas or charcoal grill to medium-high. Brush each ear of corn and the whole jalapeño lightly with melted butter and place directly on the grill; turn every 2–3 minutes until kernels and skin are well charred in spots, about 8–10 minutes total.

   For this step

   • 6 earsFresh corn on the cob
   • 2 tbspUnsalted butter
   • 1 mediumJalapeño, seeded and finely chopped
2. 2

   Step 2: Cool and cut kernels

   Remove corn and jalapeño from the grill and let cool until you can handle them. Stand each cob upright and slice kernels off with a sharp knife into a large bowl; finely chop the charred jalapeño (discard seeds if you prefer milder heat).
   
3. 3

   Step 3: Mix creamy base and season

   In a separate bowl whisk together mayonnaise, crema, cotija (reserve a small handful for garnish), lime juice, chili powder, chopped cilantro and kosher salt. Fold the grilled corn kernels and chopped jalapeño into the creamy mixture until evenly combined; taste and adjust salt or lime as needed.

   For this step

   • 1 cupMayonnaise
   • 1/2 cupMexican crema or sour cream
   • 1 cupCrumbled cotija cheese
   • 2 limesLimes (juiced)
   • 1 tspChili powder
   • 1/3 cupFresh cilantro, chopped
   • 1 tspKosher salt
   
4. 4

   Step 4: Warm under broiler (optional)

   For a warm, slightly browned top, transfer the mixture to an oven-safe skillet or shallow baking dish and broil on high 3–4 minutes until edges are bubbling and lightly golden. Watch closely to prevent burning.
   
5. 5

   Step 5: Garnish and serve

   Remove from heat and sprinkle with the reserved cotija and extra cilantro. Serve warm with tortilla chips, tostadas or as a side for grilled meats, and offer lime wedges on the side.
   

1. Preheat a gas or charcoal grill to medium-high. Brush each ear of corn and the whole jalapeño lightly with melted butter and place directly on the grill; turn every 2–3 minutes until kernels and skin are well charred in spots, about 8–10 minutes total.
2. Remove corn and jalapeño from the grill and let cool until you can handle them. Stand each cob upright and slice kernels off with a sharp knife into a large bowl; finely chop the charred jalapeño (discard seeds if you prefer milder heat).
3. In a separate bowl whisk together mayonnaise, crema, cotija (reserve a small handful for garnish), lime juice, chili powder, chopped cilantro and kosher salt. Fold the grilled corn kernels and chopped jalapeño into the creamy mixture until evenly combined; taste and adjust salt or lime as needed.
4. For a warm, slightly browned top, transfer the mixture to an oven-safe skillet or shallow baking dish and broil on high 3–4 minutes until edges are bubbling and lightly golden. Watch closely to prevent burning.
5. Remove from heat and sprinkle with the reserved cotija and extra cilantro. Serve warm with tortilla chips, tostadas or as a side for grilled meats, and offer lime wedges on the side.