Charred Corn & Jalapeño Dip

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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