Ingredients
Equipment
Method
Char the corn
- Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes, then season with salt and pepper.
Make the creamy dip
- In a bowl, mix softened cream cheese and mayonnaise until smooth. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder.
Bake and serve
- Transfer the mixture to a baking dish and bake at 375°F for 12-15 minutes until heated through and the edges are bubbling. Top with remaining cotija cheese and cilantro, then serve hot with tortilla chips.
Notes
For best char, spread the corn in an even layer in the skillet and avoid stirring constantly—let the kernels sit for a few seconds at a time. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 325°F oven or microwave until hot. Freezing isn’t recommended because the creamy base can change texture. For a lighter option, replace mayonnaise with Greek yogurt (same amount) for a tangier dip.