Ingredients:

  • 3 cups frozen or fresh corn kernels
  • 2 Tablespoons unsalted butter
  • 1/2 cup white onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon Ancho Chili Powder
  • 1/2 teaspoon Smoked Paprika
  • Coarse salt and black pepper to taste
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1 cup Cotija cheese, crumbled (reserve 1/4 cup for topping)
  • 2 Tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 cup Monterey Jack or Chihuahua cheese, shredded
  • Tajín Clásico Seasoning for sprinkling (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). If using a cast-iron skillet, place it over medium-high heat. Add the corn kernels directly to the dry, hot skillet. Cook without stirring for 3-4 minutes until kernels begin to char slightly. Toss and cook for another 2 minutes. Remove corn and set aside.
  2. Reduce heat to medium. Melt the butter in the same skillet. Add the diced onion and cook until translucent (about 4 minutes). Add the minced garlic, Ancho chili powder, and smoked paprika; cook until fragrant (about 1 minute).
  3. Return the charred corn to the skillet with the onions. Stir well to coat with the spices. Season with salt and pepper. Remove the skillet from heat.
  4. In a separate bowl, combine the softened cream cheese, mayonnaise, sour cream/crema, half of the crumbled Cotija cheese (reserve the rest for later), and lime juice. Mix until completely smooth and homogenous.
  5. Fold the spiced corn mixture into the creamy binder. Stir gently until everything is evenly distributed. Fold in most of the fresh cilantro.
  6. Transfer the mixture to a baking dish if not using an oven-safe skillet. Sprinkle the shredded Monterey Jack cheese evenly over the top of the dip mixture, then scatter the reserved Cotija cheese across the top.
  7. Bake for 25–30 minutes, or until the dip is bubbling around the edges and the top cheese layer is fully melted and lightly golden brown.
  8. Remove from the oven. Let rest for 5 minutes. Sprinkle generously with remaining fresh cilantro and a dusting of Tajín, if using. Serve immediately with tortilla chips.