Smoky and Flavorful Grilled Corn Dip

Light, fresh, and full of bold flavors, this Grilled Corn, Dip is a creamy-free, vibrant twist on a classic dip.

The smoky sweetness of grilled corn pairs beautifully with tangy cotija cheese, fresh cilantro, and a zesty lime dressing. Perfect as a dip or a side dish, it’s a versatile addition to barbecues, potlucks, or casual snacking.

Let’s make this fresh, flavorful dish that’s sure to be a hit!

Ingredients:

  • 3 ears of corn, husked
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup crumbled cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeño, finely diced (optional, for heat)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil (for dressing)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Optional garnish: extra cilantro, lime wedges, or cotija cheese
  • Tortilla chips, crackers, or fresh veggies (for serving)

Instructions:

  1. Grill the Corn:
    • Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper. Grill the corn, turning occasionally, until it’s charred and tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cob.
  2. Prepare the Dressing:
    • In a small bowl, whisk together the lime juice, olive oil, chili powder, and smoked paprika. Adjust salt and pepper to taste.
  3. Combine the Ingredients:
    • In a large mixing bowl, combine the grilled corn kernels, crumbled cotija cheese, chopped cilantro, and jalapeño (if using). Pour the lime dressing over the mixture and toss gently to combine.
  4. Serve:
    • Transfer the dip to a serving bowl. Garnish with extra cotija cheese, cilantro, or lime wedges for added presentation. Serve immediately with tortilla chips, crackers, or fresh veggies.

Notes:

  • This recipe serves 4-6 people, making it perfect for gatherings or as a flavorful side dish.
  • For added texture, mix in diced avocado or cherry tomatoes.
  • If fresh corn is unavailable, frozen or canned corn can be used and lightly sautéed in a skillet for a charred effect.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Yield: 6

Easy Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore

Bring a taste of Italy to your kitchen with this Crockpot Chicken Cacciatore.

This slow-cooked classic Italian dish is bursting with rich flavors from tender chicken, tomatoes, bell peppers, and garlic, all simmered together with the briny goodness of kalamata olives.

The slow cooker makes it easy to develop deep flavors with minimal effort, creating a rustic, hearty meal that’s perfect for any night of the week.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 4 boneless, skinless chicken thighs or breasts
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup dry red wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • Salt and pepper, to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or a little olive oil.
  2. Layer the Vegetables and Chicken: Place the diced onion, sliced bell peppers, and minced garlic in the bottom of the crockpot. Lay the chicken thighs or breasts on top of the vegetables.
  3. Add the Tomatoes and Seasonings: Pour the diced tomatoes and chicken broth over the chicken and vegetables. Add the tomato paste, oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Stir gently to combine.
  4. Add the Kalamata Olives: Scatter the halved kalamata olives over the top of the chicken mixture. If using, add the red wine for extra depth of flavor.
  5. Cook: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
  6. Serve: Once done, serve the chicken cacciatore over pasta, polenta, or rice. Garnish with fresh parsley or basil if desired.

Notes

This recipe serves 4-6 people, making it ideal for family dinners or entertaining guests.

If you prefer bone-in chicken, feel free to use chicken thighs or drumsticks for extra flavor.

You can omit the wine if you prefer, but it adds a rich depth to the dish that complements the olives.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 333mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 19g
© Five Senses of Living
Category: Recipes

Wrapping Up Grilled Corn Dip

This Grilled Corn Dip is a fresh, light, and zesty dish that skips the creaminess in favor of bold, natural flavors.

Smoky grilled corn, tangy cotija, and vibrant lime dressing make this a versatile appetizer or side dish perfect for any occasion. Pair it with chips, veggies, or enjoy it as a salad for a taste of summer in every bite!

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