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Street Corn Dip

Skillet-charred corn folded into a creamy lime, chili and cotija base. Serve it chilled straight from the bowl or bake it until bubbling for a hot party dip.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Cuisine Mexican-Inspired
Servings 8 servings (about 4 cups)

Equipment

  • 12-inch cast iron or heavy skillet
  • Large mixing bowl
  • 1-quart baking dish (for the hot version)

Ingredients
  

Corn

  • 4 cups corn kernels from 5 to 6 ears, or 2 lb frozen corn thawed and patted dry, or three 15-oz cans drained and dried
  • 1 tbsp butter
  • 1 tbsp neutral oil
  • 1 jalapeño seeded and minced; keep the seeds for more heat
  • 2 cloves garlic minced

Creamy base

  • 4 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 2 tbsp lime juice about 1 lime, plus 1 tsp zest
  • 1 tsp chili powder plus more for topping
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt adjust to taste; cotija is salty

Mix-ins and topping

  • 3/4 cup cotija cheese crumbled, divided
  • 1/4 cup fresh cilantro chopped, divided
  • 2 green onions thinly sliced
  • 1/2 cup Monterey Jack cheese shredded; optional, for the baked version only
  • tortilla chips for serving

Instructions
 

  • Heat the butter and oil in a large cast iron skillet over medium-high heat until the butter foams. Add half the corn in a single layer and leave it alone for 3 to 4 minutes, until the bottom kernels are blistered and browned in spots. Stir and cook 1 to 2 minutes more. Move to a bowl and repeat with the remaining corn.
  • Return all the corn to the pan, add the jalapeño and garlic, and cook for 1 minute, just until fragrant. Spread the corn on a plate and let it cool for about 10 minutes.
  • In a large bowl, beat the softened cream cheese until smooth, then stir in the mayonnaise, sour cream, lime juice, lime zest, chili powder, cumin and salt.
  • Fold in the cooled corn, 1/2 cup of the cotija, most of the cilantro and the green onions. Taste and adjust with more lime, salt or chili powder.
  • To serve cold: spoon into a serving bowl, cover and chill for at least 30 minutes. Top with the remaining cotija, cilantro and a pinch of chili powder just before serving.
  • To serve hot: heat the oven to 375°F. Spread the dip in a 1-quart baking dish (or leave it in the oven-safe skillet), scatter the Monterey Jack on top and bake for 15 to 20 minutes, until bubbling at the edges. Finish with the remaining cotija, cilantro and chili powder.

Notes

Dry the corn well before it hits the pan, especially frozen or canned kernels; wet corn steams instead of charring.
Store leftovers covered in the refrigerator for up to 3 days. Do not leave the dip at room temperature for more than 2 hours.
For a milder dip, swap the jalapeño for 1/4 cup diced roasted poblano or simply leave it out.