Mexican Street Corn Dip (v/gf) Recipe
charred local corn, monterey jack, chipotle in adobo, cream cheese, local honey, house tortilla chips, served cold
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Ingredients
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Dip
Optional Char/Finish & Serving
Method
Prepare and Char Corn
Preheat and char
If using fresh corn: preheat a heavy skillet or cast-iron pan over medium-high heat. Lightly brush corn kernels (cut from ears) with butter or oil. Add kernels in an even layer and cook, stirring occasionally, until they develop dark brown/black charred spots, about 6–10 minutes. If using frozen corn: thaw and pat very dry, then char in the same way (8–10 minutes) to remove moisture and develop flavor. Remove from heat and let cool to room temperature, about 10 minutes.
Make the Base
Soften and mix cheeses
In a large mixing bowl, beat the softened cream cheese with a hand mixer or whisk until smooth. Add sour cream and mayonnaise and continue to mix until fully combined and creamy.
Stir in the shredded monterey jack cheese (reserve about 2 tablespoons for topping if you like a visible cheese garnish).
Flavor and Combine
Add seasonings
To the cheese mixture, add the minced chipotle pepper, adobo sauce, lime juice, honey, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Mix thoroughly so the chipotle is evenly distributed. Taste and adjust heat or sweetness: add up to 1 more teaspoon adobo or an additional 1/2 teaspoon honey as desired.
Fold in corn and herbs
Fold the cooled, charred corn into the seasoned cheese mixture until evenly incorporated. Stir in chopped cilantro and most of the sliced green onions, reserving some for garnish. If the mixture feels too stiff, add an extra tablespoon of sour cream or mayonnaise to reach a spreadable but scoopable consistency.
Chill and Serve
Chill
Cover the bowl with plastic wrap or transfer the dip to a serving dish and press plastic directly onto the surface. Chill in the refrigerator for at least 1 hour (preferably 2–3 hours) to allow flavors to meld and the dip to firm up. The dip is served cold.
Finish and plate
Before serving, give the dip a gentle stir. Garnish with reserved shredded monterey jack (if using), crumbled cotija, remaining sliced green onions, a small drizzle of local honey over the top (optional for a sweet contrast), and an extra sprinkle of smoked paprika or chopped cilantro. Serve with house tortilla chips and lime wedges on the side.