Charred Corn and Jalapeño Dip - Vegetarian
The Smoky Corn and Jalapeño Fiesta dip is a fantastic blend of charred sweet corn, spicy jalapeños, and creamy cotija cheese, all brought together in a luscious, tangy base. The visually captivating mix of colors and textures will make it the star of any appetizer spread.
Ingrédients
- 3 ears ears corn, husked
- 2 medium jalapeños
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup finely chopped red onion
- 1 tablespoon lime juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1/2 cup crumbled cotija cheese
Instructions
- Preheat a grill or grill pan over medium-high heat. Place the corn and jalapeños on the grill, turning occasionally, until nicely charred all over, about 8-10 minutes.
- Allow the corn and jalapeños to cool slightly. Cut the corn kernels off the cob and dice the jalapeños, discarding the seeds for less heat if desired.
- In a large bowl, mix together the sour cream, mayonnaise, red onion, lime juice, smoked paprika, cumin, salt, and black pepper.
- Stir in the charred corn and diced jalapeños, mixing until well combined.
- Fold in the chopped cilantro and crumbled cotija cheese.
- Chill the dip in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition (per 100g)
Serving: 100g | Calories: 160kcal | Carbohydrates: 12g | Protéines: 4g | Fat: 12g | Sucre: 5g
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