Ingredients
Scale
- 3 cups corn kernels (Fresh or frozen)
- 6 oz cream cheese (Softened)
- 0.5 cup mayonnaise
- 0.5 cup cotija cheese (Crumbled)
- 0.25 cup fresh cilantro (Chopped)
- 2 garlic cloves (Minced)
- 1 lime (Juiced)
- 0.5 tsp chili powder
- 0 salt (To taste)
- 0 pepper (To taste)
- 0 tortilla chips (For serving)
Instructions
- Char the corn: Heat a grill or skillet over medium-high heat. Add the corn and cook until it gets nice charred spots, about 8-10 minutes. Let it cool.
- Make the creamy dip: In a large bowl, mix the softened cream cheese, mayonnaise, crumbled cotija cheese, chopped cilantro, minced garlic, lime juice, chili powder, salt, and pepper. Stir in the charred corn until everything is well combined.
- Bake and serve: Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for about 20-25 minutes, or until it’s hot and bubbly. Serve warm with tortilla chips.
Notes
Best served warm with crispy tortilla chips. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg