Ingredients:

  • 4 cups Frozen Sweet Corn, thawed (or 3-15 oz cans, drained)
  • 1 Tablespoon Neutral Cooking Oil
  • 1/2 teaspoon Salt
  • 1/2 cup Full-Fat Mayonnaise
  • 1/2 cup Sour Cream (or Mexican Crema)
  • 2 Tablespoons Fresh Lime Juice
  • 1 teaspoon Lime Zest
  • 1/4 cup Cotija Cheese, finely crumbled (plus 1/2 cup reserved for garnish)
  • 1/4 cup Red Onion, very finely diced
  • 1 medium clove Garlic, minced
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper (or to taste)
  • 1/2 cup Fresh Coriander (Cilantro), chopped
  • Black Pepper, To taste
  • Chili Powder (Ancho or standard), for dusting
  • 2-3 Lime wedges, for serving

Instructions:

  1. Heat the Skillet: Place a large, heavy-bottomed skillet over high heat. Add the 1 Tablespoon of oil. Once shimmering, add the corn in a single layer (work in batches if necessary to avoid crowding).
  2. Char: Leave the corn undisturbed for 3-4 minutes until it begins to blacken and blister in spots to develop smoky flavor. Stir frequently for another 3 minutes until most kernels have achieved a golden-brown hue.
  3. Season and Cool: Remove the skillet from the heat, stir in the 1/2 teaspoon of salt, and spread the corn on a large plate to cool slightly while preparing the dressing.
  4. Assemble the Creamy Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, and the 1/4 cup of crumbled Cotija cheese until smooth.
  5. Add Aromatics and Spice: Stir in the diced red onion, minced garlic, smoked paprika, and cayenne pepper (if using). Mix well, then taste and adjust the salt or pepper if needed.
  6. Fold in Corn: Add the slightly cooled, charred corn and the chopped coriander into the dressing bowl. Fold gently with a spatula until the corn is evenly coated.
  7. Transfer and Warm (Optional): Transfer the mixture to your serving dish. If serving warm, preheat the oven to 180°C / 350°F. Bake for 5-10 minutes, just until the dip is heated through.
  8. Garnish and Serve: Top the dip with the reserved 1/2 cup of Cotija cheese. Dust lightly with chili powder and serve immediately with lime wedges on the side.