GRILLED CORN DIP
Great for summer, this tasty appetizer is a must-have on weekend family gatherings at our cottage on Sandusky Bay. It's well worth the time it takes to grill the corn and cut it from the cob. -Cathy Myers, Monroeville, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 5 cups.
Number Of Ingredients 12
Steps:
- Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat., In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.
Nutrition Facts :
GRILLED CORN DIP
Make and share this Grilled Corn Dip recipe from Food.com.
Provided by Courtly
Categories Corn
Time 55m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
- Cut corn from cobs.
- In a large skillet, saute the onion, jalapeno and garlic in butter for 2-3 minutes or until almost tender.
- Add corn; saute 1-2 minutes longer or until vegetables are tender.
- Remove from the heat.
- Preheat oven to 400F and lightly grease a 2-quart casserole or baking dish.
- In a large bowl, combine the mayonnaise, sour cream and chili powder.
- Stir in cheese and corn mixture.
- Transfer to prepared baking dish.
- Bake, uncovered, for 25-30 minutes or until bubbly and golden brown.
- Sprinkle with olives and green onions.
- Serve with chips.
Nutrition Facts : Calories 566, Fat 41.5, SaturatedFat 17.2, Cholesterol 74.8, Sodium 751.6, Carbohydrate 37.8, Fiber 4, Sugar 8.2, Protein 16.3
GRILLED CORN SALSA
Lime juice lends a tartness to this colorful salsa - a zippy mixture of corn, sweet red pepper, red onion and jalapeno peppers. With its great grilled flavor, this chunky dip is perfect for summer gatherings and patio parties. Lori Fiock of Warren, Indiana shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.
Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED CORN AND CHILE DIP
Categories Milk/Cream Side Kid-Friendly Corn Hot Pepper Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10-12 minutes. Cut kernels from cobs and place in a large bowl.
- Grill chiles, turning occasionally, until skins are blackened, 12-15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
- Preheat oven to 450°F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10-12 minutes.
- Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.
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