Ingredients
Equipment
Method
- Char the corn: Heat a 10 inch oven safe skillet over medium high, add the corn dry, and cook until a few kernels blister and brown, about 3 to 5 minutes.
- Mix the base: In a bowl, combine cream cheese, yogurt or mayo, half the shredded cheese, half the cotija, lime zest and juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper; stir until smooth.
- Fold and load: Stir the charred corn into the creamy mix, spread into the warm skillet, and top with remaining shredded cheese.
- Bake to bubble: Bake at 400°F (200°C) for 12 to 15 minutes until bubbling at the edges and lightly browned on top.
- Finish and serve: Sprinkle with remaining cotija, cilantro, green onions, and a light dust of chili or tajin; serve hot with tortilla chips, cucumber rounds, or bell pepper strips.
- Pro tips: Add lime to taste at the end; adjust thickness with a splash of milk if too thick, or bake longer if too loose; assemble up to a day ahead and bake before serving.
- Variations: For extra heat add minced jalapeño with the corn or a dash of hot sauce; for crunch, reserve some charred corn to scatter on top; swap cilantro for chives or parsley for a milder finish.
- Serving ideas: Set out chips, toasted pita triangles, and crisp veggie sticks; pair with taco night or grilled chicken and a simple salad.
Notes
Taste and adjust lime at the end so it brightens without turning the dip sour, and bake until it clings to the chip for the best scoopable texture.