Southwest Corn Dip
This Southwest corn dip blends smoky grilled corn, creamy reduced-fat cheese, and a spicy kick of jalapeños for an irresistible flavor. Perfect as an easy corn dip recipe or party appetizer.
Ingredients
- 2 cups grilled corn kernels, cut from 3 medium ears of corn
- 2/3 cup reduced-fat sour cream (such as Daisy Light Sour Cream)
- 1/2 cup (4 ounces) reduced-fat cream cheese (such as Philadelphia 1/3 less fat Cream Cheese)
- 1 tablespoon fresh-squeezed lime juice
- 1 teaspoon cayenne pepper sauce (such as Frank’s RedHot Sauce)
- 1/2 teaspoon chili powder, ground cumin, or Tajin ®
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup sliced green onion (green and white parts)
- 2 to 4 tablespoons finely diced jalapeño pepper
- 1 to 2 thinly sliced lime wedges (optional garnish)
Instructions
- Prepare a medium-hot fire in a grill.
- Husk the corn and remove silks.
- Place corn cobs directly on the grill grate and grill, turning often for even cooking, until lightly charred, about 8 to 10 minutes.
- Allow the corn to cool before removing kernels from the cob.
- In a large bowl, combine sour cream and cream cheese.
- Using a hand mixer, blend the ingredients until smooth.
- Add lime juice, hot sauce, chili powder, salt, and black pepper. Continue to blend until incorporated.
- Cut the kernels from the cooled corn cobs and fold 2 cups of corn into the cream cheese mixture along with green onion and jalapeños. Reserve 1 tablespoon for garnish, if desired.
- Stir to combine, then cover and refrigerate for at least one hour to allow the flavors to develop.
- When ready to serve, transfer the dip to a serving dish and garnish with reserved corn kernels, green onions, jalapeños, and lime wedges.