Grilled Corn and Chipotle Dip

Serves: 8-10

Prep Time:  20 mins


  • 4 ½ cups grilled corn kernels*
  • 1 cup finely chopped red pepper
  • ¼ cup very thinly sliced green onion
  • 1 cup mayonnaise
  • 1 cup sour cream
  • ¾ cup finely grated cotija cheese
  • 2 ½ tablespoons finely minced chipotle in adobo sauce
  • ¾ teaspoon MSG
  • 1 tablespoon lime juice


  1. Combine all the ingredients.
  2. Serve with nacho chips for dipping.

*Grilled Corn Kernels

This should yield about 4 ½ cups of corn.  This is about the equivalent of 3-15 oz. cans of corn.

  1. Shuck 7 ears of corn. Brush them with olive oil.
  2. Grill the corn on a hot grill, turning regularly, until it is lightly charred, and the kernels are tender.
  3. Remove from the grill and allow to cool.
  4. Stand the ears up on a cutting board. Using a sharp knife, cut the kernels from each ear by cutting toward the cutting board.