Description
A creamy, tangy, and smoky dip made with leftover grilled corn, cream cheese, cotija, and lime. It’s a quick, one-pan appetizer that tastes gourmet but takes only 15 minutes to make.
Ingredients
Scale
- 4 ears grilled corn, kernels cut off (about 2 cups)
- 8 oz full-fat brick cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chipotle pepper in adobo, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chili powder
- Salt to taste
- Mayonnaise for drizzling
- Chili powder for dusting
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
- Tortilla chips for serving
Instructions
- If using fresh corn, grill or char in a dry skillet for 5-7 minutes until blackened in spots. Cool slightly and cut kernels off the cob. If using frozen corn, thaw and pat very dry.
- In an oven-safe skillet, combine softened cream cheese, mayonnaise, and sour cream. Stir until smooth and lump-free. Microwave for 15-20 seconds if needed to soften.
- Add minced garlic, cumin, chipotle pepper, chili powder, red pepper flakes, and lime juice to the cheese mixture. Stir well to combine and taste for seasoning adjustments.
- Gently fold the grilled corn kernels into the cheese mixture, ensuring even distribution without breaking the kernels.
- Sprinkle crumbled cotija cheese evenly over the top. Place the skillet under the broiler on high for 3-5 minutes, watching closely until the cheese is melted, bubbly, and golden brown.
- Remove from oven and let cool for 2-3 minutes. Drizzle with extra mayonnaise, sprinkle with chili powder and fresh cilantro. Serve immediately with tortilla chips.
Notes
Ensure cream cheese is at room temperature to prevent separation. Pat corn dry to avoid a watery dip. Watch closely under the broiler as it can burn quickly. This dip can be mixed up to 24 hours in advance and refrigerated; bring to room temperature before broiling. It does not freeze well due to dairy content.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the dip with
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
Keywords: elote dip, street corn dip, grilled corn dip, labor day appetizer, easy dip, one pan recipe, Mexican appetizer, corn dip, cotija cheese, quick snacks