Image alt

Cheesy Jalapeño Corn Dip

Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this tasty dip inspired by Mexican elote and esquites. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.

Active Time
20 mins
Total Time
40 mins
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.
2. Step
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Ingredients

  • 1 teaspoon canola oil
  • 2 ⅓ cups fresh or frozen (thawed) corn kernels
  • 1 jalapeño pepper, seeded and finely chopped
  • ¼ cup mayonnaise
  • ¼ cup Mexican crema or sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ¾ cup crumbled queso fresco, divided
  • ⅛ teaspoon cayenne pepper
  • Chopped cilantro for garnish
  • Tortilla chips for serving

Tags

Egg FreeGluten-FreeLow CarbohydrateNut-FreeSoy-FreeVegetarian

Share Recipe

Sign Up