Mexican Corn Dip

Gourmet Firehouse Style

This Mexican Corn Dip was a hit with our family and friends! The Mexican flavors paired with our Pineapple Habanero salsa made the perfect dip for any occasion!


3 ears of corn
4–6 oz. of Gourmet Firehouse Pineapple Habanero salsa (Medium)
1–2 tablespoons of butter
2 tablespoons of mayonnaise
2 tablespoons of sour cream
1 tablespoon of lime juice
1 teaspoon of chili powder
1 teaspoon of cumin
Salt and pepper to taste
¼ cup of parmesan cheese
1/8 cup of cilantro (optional)
1/8 cup of crumbled Queso Fresco or goat cheese (optional)


  1. Preheat a BBQ grill.
  2. Butter the corn or use a vegetable oil to coat. 
  3. Season with salt, pepper, and chili powder.
  4. Grill the corn directly on cooking rack, turning every 2 minutes until corn has a slight char. Cool and cut kernels off the cob.
  5. In a medium bowl, combine the mayonnaise, sour cream, lime juice, chili powder, and parmesan cheese with the corn and mix. Garnish with cilantro and Queso Fresco.
  6. Enjoy with your favorite tortilla chips or pita bread!

Using Gluten Free Corn Chips makes this a Gluten Free Dip.

*Bump up the heat by using our HOT Pineapple. We have also made this dip using the Mango Habanero salsa as well.

Capt. Ang

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