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Addictive Roasted Corn Dip

Addictive Roasted Corn Dip

4 ears fresh corn, shucked
1 (8-oz.) pkg. cream cheese, softened
1 c. sour cream
4 green onions, rough chop
4 oz. grated sharp cheddar cheese
4 oz. grated Monterey Jack cheese
4 oz. Queso Fresco, Cotija or similar Mexican cheese
1 t. ground cumin
1 t. smoked paprika
Cayenne pepper, to taste
Salt/black pepper, to taste
Juice of 1 lime
Tabasco, to taste
Cilantro or sliced jalapenos, garnish, optional

  1. Holding corn with tongs, carefully roast over burner on stove. When cool enough, slice off kernels.
  2. In a bowl for a mixer, add cream cheese, sour cream and green onions.
  3. Whip until totally combined.
  4. Add the cheeses, cumin, paprika, cayenne, salt and black pepper, lime juice and Tabasco.
  5. Mix again.
  6. Mix in corn.
  7. Taste for seasoning.
  8. Cover and refrigerate for at least 2 hours or overnight.
  9. Sprinkle with cilantro or sliced jalapenos, if desired.
    *Another option, place dip in baking dish and cover with melted cheese. Bake at 375 until hot and bubbly.
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