One more grilled corn recipe. One more!
Hello.
I took my favorite summer flavor and turned it into a dip.
This whipped Mexican grilled corn dip captures those final moments of summer: sweet, smoky corn brightened with fresh lime and scattered with crumbly queso fresco. It’s perfect for snacks, appetizers, or a casual night on the deck.
Are you in?
This time of year is just the best.
The dip is a sunny yellow spread—whipped grilled corn made silky and hummus-like. It’s fantastic with pita chips, but it’s equally delicious with raw vegetables. I tried it with carrots, celery, and colorful bell peppers and loved it.
At first we grabbed pita crisps (Trader Joe’s pita crisps are dangerously addictive), then later in the evening we finished the last of it with crackers, pretzels, tortilla chips and veggie sticks. It’s a crowd-pleaser that invites everything you want to dip into it.
So: whipped corn dip. It’s simple and truly delicious. I didn’t invent whipped corn dip—this version was inspired by a Food & Wine recipe—but I leaned on the grilled corn + lime + fresh cheese + spice combination because I can’t get enough of that flavor profile.
The base here is light ricotta, but you could try goat cheese or feta for a richer, tangier version that would still be fantastic. Think of this as the slightly edgy sister to a white bean dip—creamy, bright, and a little smoky.
Whipped Mexican Grilled Corn Dip
4
30
mins
Pin Recipe
Ingredients
- 5 ears grilled corn, cut from cob
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 limes, juiced
- 1/3 cup chopped fresh cilantro
- 1/3 cup crumbled queso fresco
- 1/2 teaspoon chipotle chili powder, for sprinkling
Instructions
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Heat a large skillet over medium-low and melt the butter. Add about 1 1/2 to 2 cups of the grilled corn (loosely packed), the minced garlic and the crushed red pepper flakes. Sauté until the corn is warmed and the garlic is fragrant, about 2 minutes. Remove the corn and place it in the bowl of a food processor.
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Add the ricotta, salt, pepper and the juice of the two limes to the processor. Puree until smooth and combined, scraping down the sides as needed so the mixture resembles a creamy hummus. If the dip is too thick to blend smoothly, add ice water, one tablespoon at a time, until it reaches the desired consistency.
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Scoop the dip into a serving bowl. Top with the remaining grilled corn, torn cilantro, crumbled queso fresco and a sprinkle of chipotle chili powder. Serve with pita chips, tortilla chips, crackers, pretzels or fresh vegetable sticks.
Notes
Did you make this recipe?
I appreciate you so much!
So fresh and sweet—this dip is summer on a plate.