Creamy Chipotle Corn Dip
This Creamy Chipotle Corn Dip is bold, creamy, no-fuss, and tastes like summer in a bowl. With sweet corn, smoky chipotles, creamy queso fresco, and no oven required, it’s perfect for backyard hangouts, BBQs, and anyone who believes dips are a food group.
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)
- ½ 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.½ 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.