Ingredients
Vegetables and Protein
- 1 corn on the cob or ⅓ cup corn kernels
- 1 cup shredded chicken
- ⅓ cup roasted red peppers, small dice
- ¼ cup black beans
- 3 tablespoons red onion, minced
- 2 tablespoons chopped cilantro
Other Ingredients
- ¼ cup mayonnaise
- ¼ teaspoon onion powder
- ½ teaspoon chili powder
- Salt and pepper to taste
- Oil for coating the corn
Instructions
- Prepare and Grill the Corn: Remove the husks from the corn on the cob and coat it thoroughly with oil. Wrap the corn in aluminum foil and grill it over high heat, turning every few minutes, until it is slightly charred and tender, which should take about 10 minutes.
- Chop Vegetables: While the corn is grilling, finely chop the roasted red peppers, red onion, and cilantro to prepare for mixing.
- Shave Corn Kernels: When the grilled corn is cool enough to handle, carefully shave off the kernels using a large chef’s knife and set aside.
- Mix Ingredients: In a large bowl, combine the shaved corn kernels, chopped roasted red peppers, minced red onion, chopped cilantro, black beans, shredded chicken, and mayonnaise. Stir well to combine all ingredients evenly.
- Season the Dip: Add the chili powder and onion powder to the mixture and stir thoroughly. Season with salt and pepper to taste, and add extra mayonnaise if a creamier texture is desired.
- Serve: Chill the dip if preferred and serve cold with your choice of chips or crackers as a delightful appetizer or snack.
Notes
- You can substitute fresh corn with frozen or canned corn if fresh corn is unavailable.
- Roasted red peppers can be store-bought or homemade; draining excess liquid will prevent the dip from becoming too watery.
- Adding more mayonnaise will create a richer, creamier dip.
- This dip pairs well with tortilla chips, pita chips, or crackers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
