Spicy Roasted Corn and Pepper Jack Cheese Dip


  • 5 ears white corn, shucked
  • 2oz olive oil
  • 4 tsps Casanova's Competition Rub
  • 1 yellow onion, diced
  • 2 jalapeños, seeded and diced
  • 1oz olive oil
  • 1 tbsp garlic, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 16oz shredded pepper jack cheese
  • 1/4 cup scallions, sliced


  • Pre-heat recteq to 475°F.
  • Season corn with 2oz olive oil and Casanova's Competition Rub, then cook for 15-20 minutes.
  • In a metal baking pan add onion, pepper, 1oz olive oil, and garlic.
  • Place pan onto recteq and cook for 10 minutes.
  • Cut corn off of the cob and add to a large bowl, then add the cooked onion and pepper mixture.
  • Stir in the mayonnaise, sour cream, chili powder, and pepper jack cheese, then mix well.
  • Add mixture to a baking dish and cook for 20-25 minutes until hot and bubbly. 
  • Top with sliced scallions and serve with your favorite chips.