BBQ Corn Dip

This is a great dip to make with leftover BBQ corn on the cob. It’s also a reason to BBQ the corn! We BBQ our corn in the husk, but if you grill yours directly and get char marks even better. Serve this cold on a hot summer day or warm it in the oven until bubbly. Serve with tortilla chips.


  • 2 corn on the cob, corn sliced off
  • 1/2 cup each light cream cheese and sour cream
  • 1/2 cup grated cheese such as cheddar or Monterey Jack  (I used a Tex new blend)
  • chopped green onions or chives
  • chopped cilantro or parsley
  • 1/4 to 1/2 tsp of cumin
  • 1/2 tsp seasoning salt
  • 1 TB of lime juice
  • Squirt of hot sauce – I used Sriracha

Mix all together in a large bowl.


Taste and adjust seasoning. If serving cold, chill for a few hours. If serving warm, pop in a 375F oven until bubbly and warm. This made enough for my husband and I – but probably good for 4 people. This can easily be doubled or more.


Variation: add a can of crabmeat, and some old bay seasoning  – serve warm with pita wedges.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s