Description
A creamy, vibrant dip blending roasted corn, tangy mayo, sour cream, and sharp cheddar with jalapeños and green onions. Perfectly balanced sweet, savory, and spicy notes make it ideal for chips, veggies, or tacos. Quick to prepare but rich in flavor.
Ingredients
2 cups yellow corn kernels
8 oz cream cheese, softened
1 cup sour cream, full-fat
1/2 cup mayonnaise
1 cup cheddar cheese, shredded
1 cup jalapeños, diced and seeded
1/2 cup green onions, sliced (white and green parts)
1 tsp black pepper
Salt to taste
Instructions
Preheat oven to 400°F (200°C)
Toss corn kernels with olive oil and spread on a baking sheet
Roast corn 15–20 minutes until slightly caramelized
Let corn cool to room temperature
In a food processor, pulse corn, softened cream cheese, sour cream, and mayonnaise until smooth
Gently fold in shredded cheddar, diced jalapeños, and sliced green onions
Season with black pepper and salt to taste
Chill dip for at least 2 hours before serving
Notes
Chill all ingredients beforehand for a denser texture
Freshly roasted corn is essential for caramelized depth
Add cumin, taco seasoning, or cilantro for Mexican-American flavor variations
Store in airtight container in refrigerator for up to 48 hours
Top with cilantro, lime zest, or fresh avocado before serving for extra freshness
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Roasting/Blending
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 cup dip
- Calories: 200
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg