This smoky, creamy dip blends roasted corn, charred jalapeños, and lime in a rich, cheesy base — an unforgettable twist on classic flavors that’s perfect for chips, crudités, or grilled meats.
Ingredients: 2 cups corn kernels (fresh or frozen)
1 large jalapeño, halved and seeds removed
1/2 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan
1 clove garlic, minced
Juice of 1 lime
Salt and pepper to taste
Optional: chopped cilantro and chili flakes for garnish
Instructions: Char the corn and jalapeño in a hot skillet or grill until slightly blackened. Chop the jalapeño finely.
In a bowl, combine cream cheese, sour cream, Monterey Jack, Parmesan, garlic, lime juice, and chopped jalapeño.
Fold in the corn and season with salt and pepper.
Transfer to an oven-safe dish and bake at 375°F (190°C) for 15–20 minutes until bubbling and golden.
Garnish with fresh cilantro and serve warm with tortilla chips or veggies.
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