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Grilled Corn Salsa Dip

No matter the time of year, grilled corn salsa dip is the new go to for parties, family get-togethers or a sweet n' sour treat just for you! Served hot or cold depending on how you like it.


  • 1 each - red and orange bell pepper diced

  • 6 - ears of fresh grilled corn or 2 bags of frozen

  • 1 - bunch of freshly chopped cilantro

  • 1 each - zest of a lime and lemon

  • 1 each - juice of a lime and lemon

  • 1/4 cup - avocado oil

  • 1/2 cup - red wine vinegar

  • 1/2 cup - FS Sweet N' Spicy rub

  • 2 bags - tortilla chips


Whether you've cut the kernels off the cob or cut open a couple bags of frozen corn, set that aside to add quickly after you've cooked your bell peppers. Cook the peppers down to a soft state in half of the avocado oil. Next, add the rest of the oil and turn your heat up to medium high. Immediately add the corn. Let that get thoroughly cooked while stirring and then add your lemon, lime, Sweet N' Spicy rub and vinegar. Stir to coat everything evenly and remove from heat. Serve hot or cold and pour into dipping bowl. Load up a chip and enjoy!

Also, you can use this to top fajitas, tacos, quesadillas or as a side dish.

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