Mexican Street Corn Dip

Grilled corn kernels, corn dipping sauce, charcoal-grilled corn, appetizers, cheese fondue

APPS & SIDES

Stew

Perfect for game days, parties, holidays, BBQs, or casual gatherings as a crowd-pleasing appetizer or side.

Prep Time

15 Min

Cook Time

SERVINGS

8-10

Prep Time

15 Min

Cook Time

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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