ROASTED CORN AND JALAPENO DIP — Grilled corn and fresh jalapenos are combined with lots of cheese, spices, red peppers and green onions in the warm, savory dip that’s always a crowd favorite!
I love a good dip–one that’s loaded with all kinds of textures and flavors–and this Roasted Corn and Jalapeno Dip is one of my favorites.
This dip is a little bit spicy and a little bit sweet and goes perfectly with crispy corn or tortilla chips. My personal favorite are Frito’s scoops, but this dip is great with fresh vegetables too.
Roasting the corn adds a great smoky flavor. I usually roast my corn right on my backyard grill, but I’ve also roasted it in the oven with great results.
Feel free to adjust the amount of heat by using more or less jalapenos, or more or less canned chipotles in adobo. Canned chipotles are pretty spicy, and I never us an entire can at once.
Luckily, the leftovers can be frozen in snack size zip top bags and used later! I usually put one or two peppers per bag, since I never use more than in a recipe.
This is one of those dips that people just can’t get enough of. Don’t be surprised if you get lots of requests for the recipe! Enjoy!
Be sure to save this Roasted Corn and Jalapeno Dip recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Roasted Corn and Jalapeno Dip
- Produce: fresh corn, jalapenos, garlic, red pepper, green onions, cilantro
- Spices: chili powder, salt and pepper
- Olive oil
- Cream cheese
- Shredded Mexican blend cheese
- Canned chipotles in adobo
- 3 ears fresh corn, shucked
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces cream cheese
- 1/2 cup mayonaisse
- 1 cup Mexican cheese blend
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1 teaspoon chopped chipotles in adobo (from a can)
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, chopped
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Preheat grill for medium-high heat. Brush corn cobs with olive oil and sprinkle with salt and pepper.
- Grill corn, turning frequently, until hot and lightly charred all over, 10-15 minutes. Let cool and slice kernels from cobs.
- Preheat oven to 350 degrees. In a medium bowl, stir together the cream cheese, mayonnaise, cheese, garlic, chili powder, and chipotles in adobo until well combined.
- Add the corn, jalapeno, red pepper, green onion and cilantro.
- Place dip in an oven-proof dish and bake for 20-25 minutes, or until bubbly and light golden brown. Serve with tortilla chips.
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Nutrition Information:Yield: 12 Serving Size: 6
Amount Per Serving: Calories: 196 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 32mg Sodium: 178mg Carbohydrates: 7g Fiber: 1g Sugar: 2g Protein: 4g
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Who Dished It Up First: This is an original recipe.