Best Grilled Corn Dip Recipes

GRILLED CORN DIP

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.

GRILLED CORN AND CHILE DIP

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 AND CRAB DIP

Steps:

• Preheat oven to 350^. Lighty spray BOTTOM-ONLY of a 1 1/2 quart baking dish or casserole. --- Grill the fresh shucked corn over high heat, turning occasionally until lightly charred on all sides, 10-15 minutes. Cut kernels from cobs.
• In a medium bowl combine the cream cheese, mayonnaise, scallion, lemon juice, old bay seasoning and the grilled corn. Mix well to combine.
• Add crab meat ( you can use fresh or artificial , if you desire) and gently combine. Spread mixture in the prepared baking dish and bake at 350^- until heated through, about 45 minutes. --- Can put mixture into tomatoes, or zucchini boats,or bell peppers, arrange in dish and bake the same. --- Don't forget to serve plenty of pita chips, crackers or toasted party rye for dipping.

GRILLED CORN & RICOTTA DIP RECIPE - (4/5)

Steps:

• Heat the oven to 325°F. Heat a grill pan over high and cook the corn until charred on all sides, 25 minutes. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan, and dot with butter; bake until bubbly, about 1 1/2 hours. Garnish with chives and scallions to serve. This recipe can be made with 2 (10-ounce) packages of frozen corn. Cook the corn in a skillet over high heat until charred, then continue the recipe as stated.

GRILLED CORN AND RICOTTA DIP

Steps:

• Heat the oven to 325°. Heat a grill pan over high and cook the corn until charred on all sides, twenty-five minutes. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan, and dot with butter; bake until bubbly, about 1 1⁄2 hours. Garnish with chives and scallions to serve.

GRILLED CORN AND CHILE DIP

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°.
• Remove skin, stems, and seeds from chiles; chop flesh into ¼" pieces.
• Add to bowl with corn. Stir in scallions, garlic, creme fraiche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper.
• Transfer dip to a 10" cast-iron skillet or 2-qt. 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.