Spicy Roasted Corn and Pepper Jack Cheese Dip

Spicy Roasted Corn and Pepper Jack Cheese Dip

(1 review) Write a Review




  • 5 ears white corn, shucked
  • 2oz olive oil
  • 4 tsps REC TEC Grills Ray's Front Row Master Blend
  • 1 yellow onion, diced
  • 2 jalapeños, seeded and diced
  • 1oz olive oil
  • 1 tbsp garlic, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 16oz shredded pepper jack cheese
  • 1/4 cup scallions, sliced


  1. Pre-heat REC TEC grill to 475°F.
  2. Season corn with 2oz olive oil and Ray's Front Row Master Blend, then cook for 15-20 minutes.
  3. In a metal baking pan add onion, pepper, 1oz olive oil, and garlic.
  4. Place pan onto REC TEC grill and cook for 10 minutes.
  5. Cut corn off of the cob and add to a large bowl, then add the cooked onion and pepper mixture.
  6. Stir in the mayonnaise, sour cream, chili powder, and pepper jack cheese, then mix well.
  7. Add mixture to a baking dish and cook for 20-25 minutes until hot and bubbly. 
  8. Top with sliced scallions and serve with your favorite chips.

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1 Review

  • Best gameday dish

    Posted by Terry C. on 15th Nov 2018

    This is packed with flavor. I cooked it in my 300 mini last weekend and it was a big time hit during the game. Not a morsel was left, and I only got one bowl!

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