Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil or butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1 jalapeño, finely diced (optional)
- Salt and black pepper to taste
Instructions
- Heat the olive oil or butter in a large skillet over medium-high heat. Add the corn kernels in a single layer. Let them cook undisturbed for 2-3 minutes until they begin to char and turn golden brown. Toss and cook for another few minutes, then remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, lime juice, chili powder, and smoked paprika. Stir until the mixture is smooth and well-combined.
- Add the charred corn, crumbled Cotija cheese, chopped cilantro, and diced jalapeño to the mixing bowl with the creamy base. Use a spatula to fold everything together until the corn is evenly coated.
- Taste the dip and add salt and black pepper as needed. You can serve the dip immediately while the corn is still warm, or cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Cook Time: 25 minutes
- Diet: Vegetarian