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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!


  • 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


  1. Heat grill to 375°F. 

  2. De-stalk the corn and un-seed the peppers (you can use the Endurance® Jalapeño Corer to speed things along).

  3. 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.

  4. 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.

  5. Strip corn from cob and place in same bowl. Set aside in a cool place, like the refrigerator.

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