Cheesy Grilled Corn Dip by @feelgoodfoodie

35 min

8 servings

🌽

4 ears

Fresh corn

🫒

15 ml

Olive oil

🧂

3 g

Salt

⚫

0.6 g

Black pepper

🧀

230 g

Cream cheese

🥣

120 g

Plain Greek yogurt

🌶️

1 jalapeño

Jalapeño

🍋

30 ml

Lime juice

🧀

230 g

Cabot sharp cheddar cheese

🌿

8 g

Cilantro

🫙

2 g

Tajín

🌽

230 g

Tortilla chips

  1. Preheat

    Preheat the outdoor grill to medium-high heat, about 400°F (205°C).

  2. Place

    Place the cast iron skillet on the hot grill and heat it for a few minutes.

  3. Brush
    • fresh corn
    • olive oil
    • salt

    Brush the 4 ears fresh corn with 1 tablespoon olive oil. Season the corn with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  4. Add
    • fresh corn

    Add the seasoned corn to the hot cast iron skillet. Cook for 8 to 10 minutes, turning occasionally, until charred in spots.

  5. Cut
    • fresh corn

    Remove the charred corn from the skillet. Cut the kernels off the cobs on the cutting board.

  6. Reduce
    • cream cheese
    • plain Greek yogurt

    Reduce the grill heat to medium, about 350°F (175°C). Add 8 ounces cream cheese and 1/2 cup plain Greek yogurt to the same skillet.

  7. Add
    • jalapeño
    • lime juice
    • sharp cheddar cheese

    Add the diced jalapeño, 2 tablespoons lime juice, 1 1/2 cups sharp cheddar cheese, 2 tablespoons cilantro, and 1/2 teaspoon Tajín seasoning. Stir until mostly combined.

  8. Fold
    • fresh corn

    Fold the charred corn kernels into the cheese mixture. Spread the dip into an even layer in the skillet.

  9. Sprinkle
    • sharp cheddar cheese

    Sprinkle the remaining 1/2 cup sharp cheddar cheese evenly over the dip. Return the skillet to the grill and close the lid.

  10. Cook
    • cilantro
    • Tajín seasoning

    Cook for 8 to 10 minutes until the dip is hot, melted, and bubbling around the edges. Top with additional cilantro and Tajín seasoning.

  11. Serve
    • tortilla chips
    • Fresh corn

    Serve the warm cheesy corn dip directly from the skillet with tortilla chips.

Cheesy Grilled Corn Dip by @feelgoodfoodie

35 min

8 servings

🌽

4 ears

Fresh corn

🫒

15 ml

Olive oil

🧂

3 g

Salt

⚫

0.6 g

Black pepper

🧀

230 g

Cream cheese

🥣

120 g

Plain Greek yogurt

🌶️

1 jalapeño

Jalapeño

🍋

30 ml

Lime juice

🧀

230 g

Cabot sharp cheddar cheese

🌿

8 g

Cilantro

🫙

2 g

Tajín

🌽

230 g

Tortilla chips

Preparation Steps

  1. Step 1/11

    Preheat the outdoor grill to medium-high heat, about 400°F (205°C).

  2. Step 2/11

    Place the cast iron skillet on the hot grill and heat it for a few minutes.

    🍳cast iron skillet

  3. Step 3/11

    Brush the 4 ears fresh corn with 1 tablespoon olive oil. Season the corn with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

    🌽fresh corn
    🫒olive oil
    🧂salt
    ⚫black pepper
    🖌️grill brush

  4. Step 4/11

    Add the seasoned corn to the hot cast iron skillet. Cook for 8 to 10 minutes, turning occasionally, until charred in spots.

    🌽fresh corn
    🍳cast iron skillet
    🥢tongs

  5. Step 5/11

    Remove the charred corn from the skillet. Cut the kernels off the cobs on the cutting board.

    🌽fresh corn
    🥢tongs
    🔪chef's knife
    🪵cutting board

  6. Step 6/11

    Reduce the grill heat to medium, about 350°F (175°C). Add 8 ounces cream cheese and 1/2 cup plain Greek yogurt to the same skillet.

    🧀cream cheese
    🥣plain Greek yogurt
    🍳cast iron skillet

  7. Step 7/11

    Add the diced jalapeño, 2 tablespoons lime juice, 1 1/2 cups sharp cheddar cheese, 2 tablespoons cilantro, and 1/2 teaspoon Tajín seasoning. Stir until mostly combined.

    🌶️jalapeño
    🍋lime juice
    🧀sharp cheddar cheese
    🌿cilantro
    🧂Tajín seasoning
    🍳cast iron skillet
    🥄mixing spoon

  8. Step 8/11

    Fold the charred corn kernels into the cheese mixture. Spread the dip into an even layer in the skillet.

    🌽fresh corn
    🍳cast iron skillet
    🥄mixing spoon

  9. Step 9/11

    Sprinkle the remaining 1/2 cup sharp cheddar cheese evenly over the dip. Return the skillet to the grill and close the lid.

    🧀sharp cheddar cheese
    🍳cast iron skillet

  10. Step 10/11

    Cook for 8 to 10 minutes until the dip is hot, melted, and bubbling around the edges. Top with additional cilantro and Tajín seasoning.

    🌿cilantro
    🧂Tajín seasoning
    🍳cast iron skillet

  11. Step 11/11

    Serve the warm cheesy corn dip directly from the skillet with tortilla chips.

    🌽tortilla chips
    🍳cast iron skillet

Composition

Ingredients

Types

Vegetables, Oil, Seasonings, Dairy, Fruit, Herbs, Snacks

Ingredients

Fresh corn, Olive oil, Salt, Black pepper, Cream cheese, Plain Greek yogurt, Jalapeño, Lime juice, Cabot sharp cheddar cheese, Cilantro, Tajín, Tortilla chips

Notes

Fresh corn (ears, husked), Cream cheese (softened), Jalapeño (seeded and diced), Cabot sharp cheddar cheese (shredded, divided), Cilantro (chopped, plus more for serving), Tajín (plus more for serving), Tortilla chips (for serving)

Allergens

Milk, Corn

Dietetics

Dietary regimen

Vegetarian

Calories

330 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 22g, Fat: 21g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 330mg, Sodium: 500mg, Potassium: 250mg, Iron: 1mg

Vitamins

Vitamin A: 260mcg, Vitamin C: 10mg, Vitamin B12: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

cast iron skillet, grill brush, chef's knife, cutting board, mixing spoon, tongs

Appliances

Grill

Type

Type

Type Of Dish

Dip, Side Dish, Appetizer, Snack

Occasions

Cookout, Barbecue, Summer party, Game day, Potluck

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Tex-Mex

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Melty, Chunky, Tender, Crunchy

Flavors

Cheesy, Smoky, Tangy, Spicy, Savory, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours,Discard after 1 hour if ambient temperature exceeds 90°F (32°C)), fridge : 3 days (Cool within 2 hours,Store in an airtight container at or below 40°F (4°C),Reheat until hot and bubbling before serving warm), freezer : 2 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Texture may become grainy or separated after thawing)