Spicy Roasted Corn & Pepper Jack Cheese Dip

Spicy Roasted Corn & Pepper Jack Cheese Dip

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REC- G003




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


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

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