For every corn dip recipe we’ve found on the internet, the term “crack” is always used. We weren’t exactly sure why this correlation was happening until we made this Grilled Corn and Jalapeño dip…
We couldn’t stop eating it here at RSVP. That’s how good this is. The bowl was empty in about an hour in our offices, with everyone asking for seconds.
First you want to seed and prep the peppers. We used two jalapeños and one poblaño pepper. You can sub one can of green chiles if you’d like, but we find the roasted fresh poblaño adds another nice flavor to this dip. If you like your dip spicier, feel free to roast the jalapeños with the seed in…be warned though, it gets hot fast!
Next, brush olive oil or vegetable oil over the corn and the peppers. Lightly salt the corn with a little bit of sea salt. Place on a grill fired up to about 375°F and roast. Blacken the peppers and roast the corn on each sides until lightly browned.
Finely dice the peppers, skin and all, and set aside in a bowl to cool.
Now grab your RSVP Deluxe Corn Stripper, aka the greatest corn invention ever, and start stripping the kernels off your grilled corn. You should end up with a nice hefty pile from the six ears. Throw that into the bowl with the diced peppers. Place the bowl into the refrigerator for speedier cooling.
If you’ve never used the Corn Stripper, here’s a handy video that demos exactly how to do it!
Now we’re going to shred some cheese. We used the Endurance® Chef Grater, who is super excited to do his job. You’ll need to shred about 12oz. of cheese (and then cut up that last quarter of the block and just eat it, because why not).
Once the peppers and corn have cooled, add the cheese, sour cream, mayonnaise, and green onions. Mix well and break out that bag of Fritos, because it’s about to get real.
The Recipe: Grilled Corn and Jalapeño dip
Grilled Corn and Jalapeño Dip
Grilled corn brings out the perfect sweetness to pair with the spicy jalapeño and poblaño peppers in this cheesy creamy dip. Dive in!
ears fresh corn
large poblaño pepper
medium jalapeño pepper
shredded cheddar cheese
olive or vegetable oil for brushing
Heat grill to 375°F.
De-stalk the corn and un-seed the peppers (you can use the Endurance® Jalapeño Corer to speed things along).
Lightly brush oil on corn and peppers. Season corn with a light sprinkle of sea salt. Place on grill. Grill corn until lightly browned on the outside.
Char peppers while corn is grilling until reasonably soft and blackened on the skin. Finely dice the peppers and set aside in a mixing bowl.
Strip corn from cob and place in same bowl. Set aside in a cool place, like the refrigerator.
Once peppers and corn have cooled, mix all ingredients together. Open bag of Fritos Scoops and DIG IN.