Creamy Chipotle Corn Dip
This is the dip you’ll be craving all summer and probably the rest of the year. If you love traditional esquites or elote, you’re going to love this Creamy Chipotle Corn Dip. Made with sweet corn, chipotle peppers in adobo, queso fresco, fresh lime, and cilantro, it comes together quickly with no oven needed.
Ingredients
- 3 corn cobs kernels cut off cobs (about 2.5 cups)
- ¼ red onion diced
- 1 jalapeño seeded & minced
- 1 tsp chili powder
- 1 tsp sea salt
- 2 tbsp neutral oil
- 1 ½ tbsp lime juice divided (about 1 to 2 limes)
- ¼ cup mayonnaise
- ½ cup sour cream
- 1 chipotle pepper in adobo
- 1 tbsp adobo sauce from chipotle chilies in adobo
- ¾ cup cilantro chopped
- ½ cup queso fresco crumbled
Instructions
- Heat the oil in a pan over medium heat.2 tbsp neutral oil
- Add the corn, red onion, jalapeño, chili powder, and salt and cook until the corn is golden brown, about 10 minutes.3 corn cobs, ¼ red onion, 1 jalapeño, 1 tsp chili powder, 1 tsp sea salt
- Remove the corn mixture from the heat and mix in ½ tbsp lime juice.1 ½ tbsp lime juice
- Add the mayonnaise, sour cream, chipotle pepper, adobo sauce, ½ cup of the cooked corn mixture, and 1 tbsp lime juice to a food processor and blend until smooth.¼ cup mayonnaise, ½ cup sour cream, 1 chipotle pepper in adobo, 1 tbsp adobo sauce, 1 ½ tbsp lime juice
- In a bowl, combine the blended mixture with the remaining cooked corn (optional: reserve 1 to 2 tbsp corn for garnishing the dip), all of the cilantro, and queso fresco.¾ cup cilantro, ½ cup queso fresco
- Serve with your favorite tortilla chips.