Grilled Corn and Chipotle Dip
Summer is synonymous with back-yard grilling and peak-ripeness vegetables. This indulgent corn dip recipe brings these two ideas deliciously together. If you don’t feel like grilling the corn, you can use canned corn instead—but it will not have the char and smoky notes from your own grilled corn. This recipe also includes finely chopped raw red peppers instead of cooked ones. This not only provides freshness but adds a crispy texture which perfectly complements the pop of the grilled corn kernels.
At Ajinomoto Health & Nutrition, sweet corn is a key component of our business. Our umami seasoning monosodium glutamate (MSG) is produced using real Iowa sweet corn at our Eddyville, Iowa, facility. Through this recipe, we appreciate the locally grown ingredient that helps us create our umami seasoning by adding an umami twist to a summer favorite.
Serves: 4-6 people
Ingredients
4 ½ cups grilled corn kernels*
1 cup finely chopped red pepper
¼ cup very thinly sliced green onion
1 cup mayonnaise
1 cup sour cream
¾ cup finely grated cotija cheese
2 ½ Tablespoons finely minced chipotle in adobo sauce
¾ teaspoon MSG
1 Tablespoon lime juice
Instructions
To make dip:
Combine all the ingredients.
Serve with nacho chips for dipping.
To make grilled corn kernels:
Yields about 4 ½ cups of corn, about 3-15 oz. cans of corn.
- Shuck 7 ears of corn. Brush them with olive oil.
- Grill the corn on a hot grill, turning regularly, until it is slightly charred and the kernels are tender.
- Remove from the grill and allow to cool.
- Stand the ears up on a cutting board. Using a sharp knife, cut the kernels from each ear by cutting toward the cuttingboard.
More About Chef Chris
Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.
Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.
Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.
Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.
Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.
Chef Christopher Koetke is the Corporate Executive Chef for Ajinomoto Health & Nutrition North America, Inc. (AHN), where he utilizes his culinary expertise and creativity to create dishes that showcase AHN’s diverse portfolio of solutions and ingredients.
Chris is recognized as an expert on umami, kokumi, and the culinary applications of amino acids. He frequently contributes to panels, seminars, and publications aimed at a wide range of audiences, from students to industry professionals. His global culinary perspective, shaped by a passion for international cuisine and travel, continues to inform his innovative approach to flavor development.
Prior to joining AHN, Chris was the Executive Chef at Les Nomades in Chicago and worked at the renowned restaurant Le Francaise. He also led the Kendall School of Culinary Arts as executive director, hosted a national television cooking show, contributed to leading culinary newspapers and trade publications, and co-authored the culinary textbook, The Culinary Professional.
Chris holds an MBA from Dominican University and his BA in French Literature from Valparaiso University. His professional accolades include the Outstanding Alumni Award from the Brennan School of Business at Dominican University, an Alumni Achievement Award from Valparaiso University, and a Worldchefs Educator Award. Most recently, he was inducted into the Honorable Order of the Golden Toque, the highest recognition of culinary excellence in the United States. This prestigious honor is reserved for chefs with over 20 years of distinguished service and is limited to 100 lifetime members.
Chris is a Certified Executive Chef, Certified Culinary Educator, and a member of the Honorary American Academy of Chefs. Outside of work, Chris is a Sherry wine aficionado and loves to write with antique pens.
