Ingredients:

  • 1 Tbsp Neutral Oil (e.g., Rapeseed or Sunflower)
  • 3 cups Fresh or Thawed Frozen Corn Kernels
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chili Powder (Mild)
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 8 oz block full-fat Cream Cheese, softened
  • 1/2 cup full-fat Sour Cream or Crème Fraîche
  • 1/4 cup Mayonnaise (Preferably high-quality)
  • 3/4 cup Cotija Cheese, crumbled (plus extra for garnish)
  • 3 Spring Onions (Scallions), thinly sliced
  • 1/4 cup Fresh Coriander (Cilantro), finely chopped (plus extra for garnish)
  • 1 Fresh Jalapeño or Green Chili, finely minced (seeds removed for less heat, optional)
  • 1/2 tsp Fresh Lime Zest
  • 1 Tbsp Fresh Lime Juice

Instructions:

  1. Heat the Pan: Place the skillet (cast iron works best) over medium-high heat. Add the neutral oil. Once shimmering, add the corn kernels.
  2. Sauté and Char: Cook the corn, stirring only occasionally, for 6–8 minutes. Allow the kernels to develop deep golden-brown spots and slight charring. This deepens the flavour profile.
  3. Season the Corn: Reduce heat to low. Stir in the smoked paprika and chili powder. Season lightly with salt and pepper. Cook for 1 minute until fragrant.
  4. Cool: Remove the pan from the heat and allow the corn mixture to cool down for at least 5 minutes before mixing into the creamy base.
  5. Soften the Base: In a large mixing bowl, combine the softened cream cheese, sour cream or crème fraîche, and mayonnaise. Use a spatula or whisk to beat until the mixture is completely smooth and lump-free. (Ensuring the cream cheese is truly soft is crucial here.)
  6. Add the Zest and Juice: Stir in the fresh lime zest and lime juice into the creamy base.
  7. Combine Ingredients: Add the cooled, charred corn mixture to the creamy base. Fold gently to combine.
  8. Incorporate Aromatics: Add the spring onions, chopped coriander, Cotija cheese crumbles, and minced jalapeño (if using).
  9. Final Seasoning: Stir gently until all ingredients are evenly distributed. Taste the dip and adjust the seasoning with salt, pepper, or extra lime juice as necessary.
  10. Chill or Serve: For best flavour, cover the dip and chill in the refrigerator for at least 30 minutes, allowing the flavours to fully meld. Alternatively, serve immediately, slightly warm.
  11. Garnish: Before serving, transfer the dip to a presentation bowl. Garnish generously with the reserved cotija crumbles and a sprinkle of fresh coriander.