Creamy Cajun Sweetcorn Jalapeño Mayo BBQ Dip
Packed with grilled sweetcorn, jalapeño and Cajun spice, this creamy mayo-based BBQ dip is hearty, chunky and made for burgers, sausages and hot dogs. It also works brilliantly with grilled potatoes when you want a dip that doubles as a topping.
Ingredients
- 2 large corn cobs about 400 g total
- 150 g mayonnaise
- 80 g sour cream
- 1 jalapeño
- 1 small garlic clove grated
- 2 spring onions finely sliced
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- 1 ½ tsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 20 g Parmesan finely grated
- 10 g fresh coriander chopped
For serving (Optional)
- 300 g baby potatoes parboiled then grilled
- 1 baguette or 4 burger buns toasted
- 8 grilled sausages or 4 burgers optional
- 1 little gem lettuce leaves separated
- extra lime wedges
Instructions
Heat the BBQ
- Set your BBQ for medium-high direct heat with a cooler section to one side. Lightly oil the grate if needed.
Grill the corn
- Place the corn cobs over direct heat and cook for 10 to 12 minutes, turning every couple of minutes, until lightly charred in patches and tender.
Cool and slice
- Move the corn aside to cool slightly. Stand each cob upright on a board and slice the kernels off with a sharp knife.
Prep the jalapeño
- Finely chop the jalapeño. Remove the seeds and white ribs if you want a milder dip. Slice the spring onions and grate the garlic.
Mix the creamy base
- In a bowl, stir together the mayonnaise, sour cream, lime juice, Dijon mustard, Cajun seasoning, smoked paprika, salt and black pepper until smooth.
Fold in the chunky bits
- Add the grilled sweetcorn kernels, chopped jalapeño, spring onions, Parmesan and most of the coriander. Fold gently until everything is coated.
Let it sit briefly
- Leave the dip for 10 minutes so the seasoning settles into the corn and the jalapeño mellows slightly.
Grill the dippers
- Toast the baguette slices or burger buns on the BBQ. Grill the baby potatoes until crisp on the edges. If using lettuce leaves, char them very quickly for a little smoke.
Finish and serve
- Spoon the dip into a bowl, scatter with the remaining coriander and serve with toasted bread, grilled potatoes and burgers or sausages if using.
Notes
Corn is the main event here, so I use fresh cobs when I can. Frozen corn works in a pinch, though you do miss the pleasure of blistering whole cobs over the grate and slicing the kernels off afterwards. Fresh corn has more bounce and sweetness, and once charred it brings a flavour that frozen kernels struggle to match. I grill the cobs until they’ve got dark freckles rather than full black patches, because I want sweetness first and smoke second.
Mayonnaise gives the dip most of its body, so I use a decent full-fat one. Sour cream lightens it slightly and adds tang, which keeps the finish from feeling greasy. Parmesan is a small addition, though it does useful work by adding savoury depth without making the dip cheesy in an obvious way. The jalapeño can be raw or lightly grilled first, depending on whether you want a fresher or softer heat. I like it raw here for contrast.
Nutrition
Calories: 196kcalCarbohydrates: 10gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 332mgPotassium: 210mgFiber: 1.6gSugar: 3gVitamin A: 620IUCalcium: 72mgIron: 0.6mg
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