Roasted Corn Dip with Chef Greg | REC TEC Grills

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Preheat the grill to 475°F.

Husk and clean 5 ears of Jersey white sweet corn, then drizzle with olive oil and sprinkle with screaming pig rub.

Roast the corn on the grill for about 15 minutes until it gets a good char.

Dice 1 sweet onion (Vidalia) and set aside.

Prepare 2 jalapenos by cutting them in half, seeding them, and slicing them thinly.

If desired, substitute fresh jalapenos with canned or pickled jalapenos for less heat.

Drizzle the sliced jalapenos with a little olive oil and add 1 tablespoon of garlic in a tube, avoiding any with water.

Place the jalapenos and garlic on the grill for about 10 minutes until they get some good color.

Once the corn is roasted, cut the kernels off the cob and add them to a mixing bowl along with the grilled jalapenos and onions.

Add 1 cup of mayonnaise, 4 ounces of sour cream, and 1 teaspoon of chili powder to the bowl and mix well.

Stir in 1 pound of shredded pepper jack cheese until fully incorporated.

Transfer the mixture into an aluminum pan and bake at 350°F for 20-25 minutes until the cheese is melted and golden brown.

Remove from the oven and top with sliced green onion before serving.

Serve the dip with blue corn tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens