Outdoor Appetizer: Grilled Corn and Jalapeño Dip

07.11.17 - BY Nona Raybern

For every corn dip recipe I’ve found on the internet, the term “crack” is always used. I wasn’t exactly sure why this correlation was happening until I made this Grilled Corn and Jalapeño dip…

I couldn’t stop eating it. That’s how good this is. I actually had to force myself to put it in the refrigerator and cook something else or I wouldn’t have had enough to take any photos. And after making it for a few different gatherings, I can confidently say that this appetizer dip should be your go to. The best part? It’s easy. All you need is a grill and the ingredients below and you’re ready to party.

First you want to seed and prep the peppers. I used two jalapeños and one poblaño pepper. You can sub one can of green chiles if you’d like, but I 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. I 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


6 ears fresh corn, de-stalked
1 large poblaño pepper
2 medium jalapeño pepper
6 green onions, chopped
8 oz. sour cream
12 oz. shredded cheddar cheese
3/4 cup mayonnaise
1 tbs 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. Char peppers until reasonably soft and blackened on the skin. Grill corn until lightly browned on the outside.

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.

Shred cheese. Once peppers and corn have cooled, mix all ingredients together. Open bag of Fritos Scoops and DIG IN.

grilled corn dip