Roasted Jalapeño Corn Esquites Dip Recipe
Creamy roasted corn and jalapeño dip with cotija cheese, chili and cilantro served with corn tortilla chips (GF)
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Corn and Jalapeños
Preheat your oven to 400°F (200°C). Spread the corn kernels and halved jalapeños on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes, or until the vegetables are slightly charred.
- 2
Prepare the Dip
In a large mixing bowl, combine the roasted corn, jalapeños (remove seeds if you prefer less heat), cotija cheese, mayonnaise, lime juice, chili powder, and chopped cilantro. Mix well until all ingredients are fully combined.
- 3
Serve
Transfer the dip to a serving bowl and garnish with additional cotija cheese and cilantro if desired. Serve immediately with corn tortilla chips.