Charred Corn Dip
Whether you’re hosting a backyard barbecue or looking for a crowd-pleasing party appetizer, this dip is guaranteed to steal the show. Grab your favorite chips or crunchy veggies, dive in, and let the fiesta begin!
Charred Corn Dip
- Prep Time
20 min
- Cook Time
20 min
- Total Time
40 min
- Servings
4
- Difficulty
Medium
Ingredients
- 3 ears of corn- husks and silks removed
- 1 jalapeno minced- seeds and ribs removed from half
- ¼ red onion minced
- 1 garlic clove minced
- 1 lime juiced
- ½ cup Greek yogurt
- 1 tsp cumin
- Salt and pepper
- ¼ cup cotija cheese
- 1 bunch cilantro
- Corn tortilla chips to serve
Instructions
- Preheat the grill to medium high heat. Place the corn onto the grill and allow to grill on each side for 10-12 minutes or until the corn is charred and cooked. It is okay if the corn still has a little crunch to it. Set aside and allow to cool before cutting the corn off the cob.
- While the corn is cooking mince the jalapeno, red onion, and garlic. Put in a bowl large enough to mix the entire corn dip and set aside.
- Cut the corn kernels off the cob and place those in the bowl with the jalapeno, onion, and garlic. Squeeze in your lime, add your greek yogurt, cilantro, cumin, and salt/pepper. Give everything a thorough toss so that the spices and yogurt are lightly coating all the corn.
- Top with the crumbled cotija cheese and more cilantro. Serve alongside your favorite tortilla chips.
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