Traditional Corn Cheese Dip (Printable Version)
Creamy corn and cheese blend with peppers and spices, served warm or cold for any occasion.
# Ingredients Required:
→ Vegetables
01 -
480 ml sweet corn (fresh kernels, canned drained, or thawed frozen)
02 -
120 ml chopped green onions
03 -
120 ml diced red bell pepper
04 -
1 jalapeño pepper, finely chopped, seeds removed for milder heat
05 -
60 ml chopped fresh cilantro (optional)
→ Dairy
06 -
240 ml sour cream
07 -
240 ml mayonnaise
08 -
225 g cream cheese, softened
09 -
200 g shredded cheddar cheese
10 -
120 g shredded pepper jack cheese
→ Spices
11 -
5 ml garlic powder
12 -
5 ml onion powder
13 -
5 ml smoked paprika
14 -
2.5 ml chili powder
15 -
Salt and freshly ground black pepper to taste
# Guide to Cooking:
01 -
Extract kernels from fresh corn cobs, or drain canned corn, or thaw frozen corn. Optionally, roast the corn kernels in a dry skillet over medium heat for enhanced flavor.
02 -
In a large mixing bowl, blend sour cream, mayonnaise, and softened cream cheese until fully smooth and homogeneous.
03 -
Incorporate shredded cheddar and pepper jack cheeses along with garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly to ensure even distribution.
04 -
Gently fold in prepared corn, green onions, red bell pepper, and jalapeño. Add chopped cilantro if using, mixing delicately to maintain texture.
05 -
For a cold preparation, refrigerate the mixture for at least 30 minutes prior to serving. Alternatively, bake in a preheated oven at 190°C for 20 to 25 minutes until the dip is bubbling and lightly golden.
# Extra Suggestions:
01 -
Roasting the corn before mixing adds a smoky depth and enhances overall flavor.