Ingredients:

  • 4 cups Corn kernels
  • 1 tbsp Neutral oil
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Salt
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • 4 oz Softened cream cheese
  • 1 tsp Garlic, minced
  • 1/2 tsp Chili powder
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup Fresh cilantro, chopped
  • 2 Green onions, thinly sliced
  • 1/2 Lime, juiced
  • 1 Jalapeño, finely diced

Instructions:

  1. Heat a large cast iron skillet over medium-high heat with the neutral oil. Add the corn kernels in a single layer.
  2. Allow the corn to sit undisturbed for 3–4 minutes until you hear popping and the bottom layer is deeply browned and charred.
  3. Toss the corn and continue cooking for another 2-3 minutes until kernels are blistered and aromatic. Remove from heat.
  4. In a large mixing bowl, whisk together the mayonnaise, sour cream, softened cream cheese, minced garlic, and chili powder until a smooth, emulsified binder forms.
  5. Fold the charred corn, smoked paprika, and salt into the creamy binder using a sturdy silicone spatula.
  6. Add the crumbled Cotija cheese, chopped cilantro, sliced green onions, lime juice, and jalapeño. Fold until evenly incorporated.
  7. Serve immediately while warm for a hot Mexican street corn dip, or refrigerate to serve as a chilled appetizer.