Description
A rich and tangy dip inspired by Mexican street corn, featuring charred corn kernels and a smoky roasted tomatillo puree blended with creamy cheese.
Ingredients
Scale
- 3 cups corn kernels (fresh or frozen)
- 4 medium tomatillos, halved
- 3 cloves garlic, peeled
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
Instructions
- Heat olive oil in a cast-iron skillet over high heat. Add corn and cook without stirring for 3-5 minutes until charred brown spots appear. Remove from heat.
- Place tomatillos and garlic under the broiler for 5-7 minutes until skins are blistered and blackened. Let cool slightly.
- Place roasted tomatillos and garlic in a blender or food processor. Puree until smooth.
- In a large mixing bowl, beat the softened cream cheese and mayonnaise until smooth and combined.
- Stir the tomatillo puree, lime juice, and chili powder into the cream cheese mixture until well combined.
- Gently fold in the charred corn and crumbled Cotija cheese.
- Transfer to a serving bowl and garnish with chopped cilantro and an extra pinch of Cotija cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting/Stirring
- Cuisine: Mexican-inspired