Roasted corn is the star of this creamy, cheesy Tex-Mex Fresh Corn Dip, laced with cumin, a touch of jalapeño, and fresh cilantro. Served chilled with tortilla chips, it’s a perfect appetizer or snack for any summer cookout or get-together!
And so that’s what I did. This Tex-Mex Fresh Corn Dip takes a few liberties unique to the original. And don’t get me wrong…there was nothing wrong with the original recipe. In fact, it was absolutely delicious. But finding myself with some extra roasted corn on the cob one day, I decided to make a version with fresh ingredients.
Oh. My. Word. It’s amazing how such simple ingredients can yield such amazing flavor. You can always use frozen (thawed) or canned corn, if that’s what you have on hand…but rest assured that cooking ears of fresh corn is a cinch when you use my favorite oven-roasting method. Besides, the sweet-crisp fresh corn plays perfectly off of the smoky cumin, warm jalapeño bits, and bright cilantro.
4 cups fresh roasted corn (from approximately 5 corn cobs)
1 cup sour cream
1/2 cup mayonnaise
8 ounces grated sharp cheddar cheese
2 to 3 fresh jalapeños (seeds and membranes removed), finely minced
1/2 cup chopped fresh cilantro (more or less, to taste)
1 tablespoon cumin
1 teaspoon garlic salt
Freshly ground black pepper, to taste
In a large bowl, combine corn, sour cream, mayonnaise, cheese, jalapeños, cilantro, cumin, garlic salt, and black pepper. Stir until well mixed. Refrigerate for at least 4 hours (preferably 8 hours to overnight) to allow flavors to blend. Serve with tortilla chips or corn chip scoops.
You may use frozen (thawed) corn or canned corn (regular or Mexicorn) in place of the fresh roasted corn.
For a lighter variation, you may substitute Greek yogurt for up to half of the mayo/sour cream combo.
I prefer using freshly grated cheese, but your favorite bagged cheese will work fine.
My family did not find this dip to be spicy using two jalapeños with seeds and membranes removed. Feel free to increase the number of jalapeños for extra spice, or leave the seeds and membranes intact for some real heat. You may also use pickled jalepeños instead of fresh for a different type of flavor, if you wish.
The flavors in the dip will intensify and blend after it's been allowed to chill for awhile. It won't taste quite as good if you serve it right away.