Mexican Street Corn Dip


3-4 ears of corn, shucked and grilled

1 jalapeño, grilled, more if you like it spicy

1/4 cup mayo

1/4 cup mexican crema or sour cream

2T lime juice

1 cup crumbled cotija or queso fresco, divided

1T chili powder

1T Smokin Hoggz all purpose rub

Chopped cilantro and diced red onion for garnish


1.Set up your grill for cooking indirect (having a hot side and cool side).

2.Grill the corn and jalapeno.

3.Remove kernels and place into bowl.

4.Remove the seeds and finely dice jalapeno, add to bowl with corn.

5.Add crema, mayo,  3/4 cup crumbled cheese, lime juice and chili powder to the bowl.

6.Mix well and transfer to cast iron skillet.

7.Place skillet on the cooler side of the grill, close cover and cook until it starts to bubble(~10 mins),

8.Turn skillet and repeat(~10 mins).

9.Once all nice and bubbly, sprinkle top with remaining cheese, red onion, cilantro and all purpose rub and cook another 5 mins.

10.Remove from heat and let rest 5-10 min. Serve with tortilla chips.

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