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Servings: 8
Calories: 507kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 30 ounces canned corn drained and rinsed
- 8 ounces cream cheese room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 fresh jalapeño chopped, plus extra for garnish
- 1 lime juiced
- 2 tablespoons fresh cilantro chopped, plus extra for garnish
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup Cotija cheese plus extra for garnish
- 13 ounces tortilla chips one bag
Instructions
- In a medium mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Blend using a hand mixer or stand mixer on low speed until the mixture is smooth.8 ounces cream cheese, ¼ cup mayonnaise, ¼ cup sour cream
- Heat a large cast-iron skillet over medium-high heat with 1 tablespoon of oil. Add ¼ cup of corn and cook until golden and slightly charred, then remove and set aside for garnish.2 tablespoons olive oil, 30 ounces canned corn
- Add the remaining oil to the skillet, then stir in the rest of the corn and the chopped jalapeño. Cook for about 5 minutes, stirring occasionally, until the corn is golden and aromatic.1 fresh jalapeño
- Reduce the heat to medium. Stir in the creamy mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice. Mix thoroughly and spread into an even layer in the skillet. Allow the mixture to heat through until warm and bubbly.1 lime, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ cup Cotija cheese
- Remove the skillet from the heat. Garnish with the reserved charred corn, additional cilantro, jalapeño slices, and Cotija cheese. Serve immediately with tortilla chips, and enjoy!2 tablespoons fresh cilantro, 13 ounces tortilla chips
Notes
- Softened Cream Cheese: Take the cream cheese out of the fridge about 30 minutes before starting to make mixing easier and the dip smoother.
- Char for Authentic Flavor: Use a cast iron skillet for the best results when charring the corn—it brings out a smoky, caramelized flavor that’s key to this dish.
- Control the Heat: If you like it spicy, keep the seeds in the jalapeño. For a milder dip, remove the seeds and membranes before chopping, adjust to your taste.
- Fresh Lime Juice Matters: Don’t skip the fresh lime juice—it brightens the flavors and ties everything together. Bottled lime juice just doesn’t compare!
- Cotija Cheese Substitute: If you can’t find Cotija, crumbled feta cheese is a great substitute with a similar salty tang.
- Serve Warm: This dip is best served warm from the skillet. If needed, keep it warm in the oven at a low temperature until ready to enjoy.
- Make It Ahead: You can prepare the creamy base and cook the corn in advance. When you’re ready to serve, just combine and heat everything in the skillet.
Nutrition
Calories: 507kcal | Carbohydrates: 49g | Protein: 8g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 695mg | Potassium: 290mg | Fiber: 3g | Sugar: 2g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg
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