Creamy Chipotle Corn Dip (Edit recipe)

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This Creamy Chipotle Corn Dip is bold, creamy, no-fuss, and tastes like summer in a bowl. With sweet corn, smoky chipotles, creamy queso fresco, and no oven required, it’s perfect for backyard hangouts, BBQs, and anyone who believes dips are a food group.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 6

Ingredients

3 Corn, cobs (kernels cut off cobs (about 2.5 cups))
.25 Red Onion, diced
1 Jalapeño Pepper, minced & seeded
1 tsp Chili Powder
1 tsp Sea Salt
2 Tbsp Avocado Oil, or any neutral oil
1.5 Tbsp Lime Juice, (divided (about 1 to 2 limes))
.5 cup Mayonnaise
.5 cup Sour Cream
1 Chipotle Peppers in Adobo Sauce, 1 pepper
1 Tbsp Adobo Sauce, (from chipotle chilies in adobo)
.75 cup Cilantro, chopped
.5 cup Queso Fresco, (crumbled)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the oil in a pan over medium heat.
Add the corn, red onion, jalapeno, chili powder, and salt and cook until the corn is golden brown, about 10 minutes.
Remove the corn mixture from the heat and mix in 0.5 tbsp lime juice.
Add the mayonnaise, sour cream, chipotle pepper, adobo sauce, 0.5 cup of the cooked corn mixture, and 1 tbsp lime juice to a food processor and blend until smooth.
In a bowl, combine the blended mixture with the remaining cooked corn (optional: reserve 1 to 2 tbsp corn for garnishing the dip), all of the cilantro, and queso fresco.
Serve with your favorite tortilla chips.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	298
Fat:	27 g
Carbohydrates:	2 g
Protein:	5 g
Cholesterol:	47 g
Sodium:	710 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.