Roasted corn dip

Here’s a bold, creamy, and crowd-pleasing Roasted Corn Dip — slightly smoky, cheesy, and perfect for chips, tacos, or veggie dippers!

🌽 Roasted Corn Dip

Ingredients:

• 3 cups corn (fresh, canned, or frozen)

• 1 tbsp olive oil or butter

• 1/2 cup mayo or sour cream (or a combo)

• 1/2 cup cream cheese, softened

• 1 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)

• 2 cloves garlic, minced

• 1/2 tsp smoked paprika (or chili powder)

• 1 jalapeño, diced (optional, for heat)

• 1/4 cup chopped green onions or red onion

• Juice of 1/2 lime

• Salt & pepper to taste

• Optional garnish: cilantro, more cheese, hot sauce

Instructions:

1. Roast the corn

   • Fresh: Cut kernels off the cob.

   • Heat olive oil in a skillet over medium-high. Add corn and cook for 5–7 minutes until golden and slightly charred.

   • Frozen: Use without thawing. Roast the same way.

   • Canned: Drain and dry first for better charring.

2. Mix the base
   In a bowl, mix together mayo/sour cream, cream cheese, garlic, lime juice, paprika, and half of the shredded cheese.

3. Add corn & extras
   Stir in roasted corn, jalapeño (if using), onions, salt, and pepper.

4. Bake (optional)
   Pour mixture into a baking dish. Top with remaining cheese and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden. Broil for extra crisp top.

5. Serve warm
   Garnish with cilantro, extra lime, or hot sauce. Serve with tortilla chips, crackers, or sliced veggies.

🔄 Variations:

• Add crumbled bacon for a smoky twist.

• Mix in black beans or diced red bell pepper for extra texture.

• Make it Mexican street corn-style by adding cotija cheese and a dash of chili-lime seasoning (like Tajín).

Would you like a cold version, or one made for a slow cooker or air fryer?