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Fire Roasted Veggie Dip


  • 3 Ears Fresh Sweet Corn

  • 1 Medium Red Onion

  • 1 Red Bell Pepper

  • 1 Orange Bell Pepper

  • 1 Yellow Bell PepperJalapeños

  • 3 Fresh Jalapeños

  • 3 TBS Heavy Whipping Cream

  • 5 TBS The Shed Cluckin' Awesome Chicken Rub

  • Black Pepper and Sea Salt to taste

  • 3 TBS Mayonnaise

  • 3 TBS Vegetable Oil or high heat grilling spray


  1. Heat Grill to High Heat

  2. Coat sweet corn ears evenly with mayonnaise and sprinkle with 3 TBS The Shed Cluckin Awesome Rub

  3. Slice onion and peppers into rings, coat lightly with oil or non-stick spray.

  4. Grill corn, onion peppers, and jalapeños (whole) on high heat until tender, flipping often to get a good char on all sides.

  5. Once grilled to your liking, take vegetables off grill and place on counter to cool. **Let cool to room temperature.

  6. Mix cream cheese heavy whipping cream, remaining 2tbs The Shed Cluckin' Awesome Rub

  7. Slice kernels off cob then use the backside of your knife to "milk" the corn cob by scraping from top to bottom. *Small sweet corn seeds and creamy milk will come out **Use it all!

  8. Dice remaining veggies.

  9. Combine all ingredients, add salt and pepper to taste.

  10. Garnish with cilantro

Tip - Include jalapeño seeds for spicier dip. Exclude seeds for mild. *For the heat lovers add red pepper flakes.

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