Ingredients:

  • 4 cups Fresh or Frozen Corn Kernels (approx. 500 g)
  • 1 Tbsp Unsalted Butter (15 g)
  • 1 medium Fresh Jalapeño, finely minced
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Lime Juice (30 ml)
  • 8 oz block Full-Fat Cream Cheese, softened (225 g)
  • 1/2 cup Full-Fat Sour Cream (or Greek Yoghurt) (120 ml)
  • 1/4 cup Mayonnaise (60 ml)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chipotle Chilli Powder
  • 1/2 tsp Ground Cumin
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 cup Shredded Monterey Jack/Cheddar Blend, divided
  • 1/2 cup Cotija Cheese (or Feta), crumbled, divided
  • 1/4 cup Fresh Cilantro, roughly chopped (for garnish)
  • 2 stalks Spring Onion (Scallions), thinly sliced (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Ensure cream cheese is softened to room temperature.
  2. In a large bowl, combine the softened Cream Cheese, Sour Cream (or Yoghurt), Mayonnaise, Smoked Paprika, Chipotle Powder, Cumin, Salt, and Pepper. Whisk or stir until completely smooth and lump-free to form the cream base.
  3. Melt butter in a medium skillet over medium heat. Add the minced Jalapeño and Garlic. Sauté for 2 minutes until fragrant, taking care not to burn the garlic.
  4. Add the drained corn kernels to the skillet. Increase heat to medium-high and sauté for 5–8 minutes, stirring occasionally, until some kernels are nicely charred and slightly caramelised. This step adds essential depth of flavour.
  5. Remove the corn mixture from the heat. Stir in the 2 Tbsp of Fresh Lime Juice.
  6. Add the warm corn mixture to the large bowl containing the Cream Base.
  7. Gently fold in 3/4 cup of the shredded Monterey Jack/Cheddar blend and half (1/4 cup) of the crumbled Cotija cheese until just combined.
  8. Pour the mixture into a prepared cast iron skillet or 9x9 inch baking dish, spreading it evenly.
  9. Sprinkle the remaining 1/4 cup shredded Cheddar/Jack over the top.
  10. Bake for 12–15 minutes, or until the dip is hot, bubbly around the edges, and the top cheese is melted and lightly golden.
  11. Carefully remove the dish from the oven. Let it rest for 5 minutes.
  12. Garnish generously with the remaining 1/4 cup of crumbled Cotija, fresh Cilantro, and sliced Spring Onions.
  13. Serve immediately with tortilla chips or vegetable crudités.