APPS & SIDES
Mexican Street Corn Dip
Perfect for game days, parties, holidays, BBQs, or casual gatherings as a crowd-pleasing appetizer or side.
Prep Time
15 Min
Cook Time
1H
SERVINGS
8-10
Prep Time
15 Min
Cook Time
1H
SERVINGS
8-10
Recommend
INGREDIENTS
Grilled & Charred Components
- 4-6 fresh corn cobs
- 3-4 fresh jalapeños
Mix-Ins & Creamy Base
- 1-2 cups Cotija cheese
- 1-1½ cups shredded Monterey Jack cheese
- ½-¾ cup Duke's mayonnaise
- ½ cup Mexican crema
- 2-3 cloves garlic
- Small amount tahini
- Fresh cilantro
- Juice of 2-3 fresh limes
STEP-BY-STEP INSTRUCTIONS
Step 1: Char veggies
Fire up Z Grills pellet grill to 450°F.Place corn cobs and jalapeños directly on grill. Char until corn kernels blackened in spots and jalapeños blistered.
Step 2: Mix dip
Combine corn kernels, diced jalapeños, cilantro, lime juice, Cotija cheese, Monterey Jack cheese, crema, mayo, garlic, and tahini in bowl. Mix well.
Step 3: Smoke dip
Transfer mixture to half pan or oven-safe dish. Place on grill at 250°F. Smoke for 1 hour until bubbly and set.
Step 4:Finish and serve
Remove from grill. Top with extra Cotija, cilantro, tahini drizzle, and lime squeeze. Serve warm with chips.
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