This easy Roasted Corn and Jalapeño Dip can be made ahead of time. It’s a great dip for any pot luck or summer cookout.
This is my first summer that I’m not working. I owned my own seasonal business and our busiest time of the year was summer. I sold it last year so this summer I am enjoying every minute I can with my kids. I joined our neighborhood pool this year and the kids and I have been spending our days splashing in the water and playing in the sun all summer long. When you’re at the pool all day you have to get a little creative with snacks and lunches. I mean there are only so many packaged snacks you can eat everyday. I wanted to make something that my kids and I could enjoy that was fresh and summery. With fresh corn being so inexpensive I thought this roasted corn and jalapeño dip would be a perfect poolside snack. I also brought it with me to watch a few of the Euro Cup games. Força Portugal!
This easy Roasted Corn and Jalapeño Dip is served cold and can be made ahead of time. That makes it a great dip for cookouts and picnics this summer! It has a slight kick of spice but the peppers add a bit of sweetness so it is still mild enough that it can be enjoyed by kids and adults. Originally I planned for this recipe to be a dip but honestly it is so good that it can also serve as a side. My daughter ate it along side a hot dog.
It is super simple to make. I generously buttered up some fresh ears of corn and put them right on the grill, cooking them for a few minutes on each side. Then I removed the kernels from the cob and combined the corn, diced jalapeños, diced sweet peppers, cheddar cheese, sour cream, mayo, cilantro and garlic powder in a bowl. I mixed it all together and done! It’s that easy. You can make it ahead of time too. Just cover it and put it in the fridge until you’re ready to serve it.
Since it’s served cold it isn’t as heavy as hot dips and with all the different textures it’s like a party in your mouth!
Sausage & Egg Rice Bowl from Kleinworth & Co.
Grilled Corn Relish from Cooking with Curls
Roasted Corn and Jalapeno Dip from Home.Made.Interest.
Fully Loaded Chorizo Meatloaf from The Creative Bite
Yaki Tomorokoshi from Nomageddon
Grilled Corn Salsa from Julie’s Eats & Treats
Mexican Street Corn Salad from Liz on Call
Chicken & Corn Soup from Around My Family Table
Mexican Style Easy Corn Chowder from A Simple Pantry
I’m not the only one loving corn this month. Check out some of these amazing corn recipes from a few of our favorite blogger friends then run out, grab a few ears of fresh summer corn and start cooking!
- 2 cups Corn from approximately 3 corn cobs
- 1/2 cup Sour cream
- 1/4 cup Mayonnaise
- 5 ounces Sharp cheddar cheese grated
- 2 Jalapeños seeds removed minced
- 4.5 ounces Green chilies diced
- ¼ Red pepper diced
- 1 tablespoon chopped fresh cilantro more or less, to taste
- 1/2 teaspoon garlic salt
- Freshly ground black pepper to taste
Combine all ingredients in a bowl and serve with your favorite tortilla chips.
I may try adding black beans to it next time!
I hope all of you are enjoying that last little bit of summer. I can’t believe it is almost over. Time has just flown by!