Out of This World Corn Dip
Equipment
- 1 large mixing bowl
- 1 Medium Skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Serving dish
Ingredients
- 3 cup corn kernels frozen and thawed or canned and drained
- 1 tablespoon unsalted butter melted
- 1 tablespoon olive oil
- 1 cup sour cream full-fat
- 1 cup mayonnaise full-fat
- 1 1/2 cup cheddar cheese shredded sharp
- 1/2 cup pepper jack cheese shredded
- 1/2 cup canned green chiles diced and drained
- 1/2 cup red bell pepper finely diced
- 1/4 cup red onion finely minced
- 2 tablespoon fresh cilantro chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper optional
- 2 tablespoon lime juice freshly squeezed
Instructions
- Heat the olive oil and melted butter in a medium skillet over medium-high heat.
- Add the corn kernels to the hot skillet and cook, stirring occasionally, until lightly charred and golden, about 5–7 minutes.
- Transfer the charred corn to a large mixing bowl and let it cool for 5 minutes.
- Add the sour cream and mayonnaise to the bowl with the corn and stir until well combined.
- Stir in the shredded cheddar cheese and pepper jack cheese until evenly distributed.
- Add the diced green chiles, red bell pepper, and red onion, mixing to combine.
- Sprinkle in the cilantro, garlic powder, onion powder, smoked paprika, ground cumin, salt, black pepper, and cayenne pepper if using.
- Pour in the lime juice and mix thoroughly until all ingredients are fully incorporated.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Transfer the dip to a serving dish and garnish with extra cilantro or shredded cheese if desired.
Notes
For best flavor, let the dip rest even longer than 30 minutes if you can, as the corn and spices deepen in taste over time; you can make it a day ahead and chill it, then stir and taste for seasoning right before serving. If the dip thickens too much in the fridge, loosen it with a tablespoon or two of lime juice or a splash of milk. Use fresh or grilled corn in peak season for extra sweetness and char, and adjust heat levels by increasing or omitting cayenne or swapping in a hotter cheese. This dip is excellent served with tortilla chips, sliced baguette, or fresh vegetables, and leftovers make a great topping for tacos, nachos, or baked potatoes.
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