With grilled, charred corn, red bell pepper, ranch seasoning, and sharp Cheddar in a mayo-based dressing, this dip offers smoky depth and gives a little bit of pimiento cheese vibes. It’s creamy, crunchy, crisp, and great either cold or at room temperature.
Recipe Tips for Southern Street Corn Dip
I always recommend buying corn that’s unshucked, as it’s much fresher than pre-shucked. I always squeeze the ear all the way up to make sure it’s plump, and I peel back some of the silks at the top to make sure the corn is fully mature (no tiny, underdeveloped kernels at the top but fully plump kernels all around).
Grilling the corn lends loads of depth. In a pinch, you can make some substitutions (noted below).
If your onion seems especially pungent (and you don’t want it to be), soak it in cold water for five to 10 minutes, then drain it well.
You can make this dip up to two days ahead. The dressing will loosen a little, so serve with a slotted spoon. Store in the fridge in an airtight container. This is not a good candidate for freezing.
Probably the easiest way to prevent the corn from flying all over your countertop as you cut the kernels from the cob is to lie it down horizontally and slice them off that way. There’s less distance for the corn to fall and bounce when you cut it this way.
If you don’t have an outdoor grill to cook the corn, you can either use a stovetop grill pan or place the corn under the broiler.
This is great as a dip, but it’s also a stellar side dish/salad that goes well with burgers and barbecue pork.
If you can’t find good fresh corn, you can sub frozen fire-roasted corn (2 cups). Those products tend to be pre-seasoned, so back off on the added salt if using. You could also use canned corn and add a little smoked paprika to make up for the loss of char.
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