Description
This smoky, creamy grilled corn dip is the ultimate Labor Day appetizer. Ready in 30 minutes, it combines charred corn with melted cheese and spices for an easy crowd-pleaser.
Ingredients
Scale
- 4 ears fresh corn (or frozen corn, thawed)
- 1 block (8 oz) cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1–2 fresh jalapeños, finely diced
- 2 cloves garlic, minced
- 1/2 small yellow onion, diced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp butter
Instructions
- Preheat grill to medium-high heat. Shuck corn and grill ears directly on grates, turning occasionally, until charred and blackened spots appear (10-12 minutes).
- Let corn cool slightly, then slice kernels off the cob into a bowl (yields approx. 4 cups).
- In a large skillet, melt butter over medium heat. Add diced onion and jalapeños; sauté for 3-4 minutes until soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Add grilled corn kernels, smoked paprika, cumin, and salt. Stir and cook for 2-3 minutes to toast spices.
- Reduce heat to low. Add softened cream cheese and shredded cheddar. Stir constantly until cheese is melted and smooth (approx. 5 minutes).
- Remove from heat. Stir in fresh cilantro and lime juice. Taste and adjust seasoning.
- Serve warm with tortilla chips, crusty bread, or veggie sticks.
Notes
For best results, use full-fat cream cheese to prevent graininess. If using frozen corn, skip the grilling step and thaw first. To keep warm for serving, transfer to a slow cooker on the ‘warm’ setting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/8 of the r
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 10
Keywords: Labor Day appetizer, grilled corn dip, cheesy corn dip, summer party food, easy appetizer, smoky corn dip