Description
A creamy and zesty dip featuring charred sweet corn, melted Monterey Jack cheese, and a hint of lime for a bright, savory appetizer.
Ingredients
Scale
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
- 2 tablespoons chopped pickled jalapeƱos
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375F and grease a medium-sized baking dish.
- Heat olive oil in a skillet over medium-high heat. Add corn kernels and cook for 3-5 minutes until golden brown and charred in spots.
- In a mixing bowl, stir softened cream cheese until smooth.
- Mix in sour cream, lime juice, and garlic powder until well combined.
- Stir in smoked paprika and ground cumin until the mixture is evenly colored.
- Fold in the charred corn and chopped pickled jalapeƱos.
- Spread the mixture into the prepared baking dish.
- Top with shredded Monterey Jack cheese.
- Bake for 15-20 minutes until the edges are bubbling and the top cheese is lightly browned.
- Let cool for 5 minutes before serving with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired