Fresh roasted corn is the star of this creamy, cheesy 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!
2 to 3fresh jalapeñosseeds and membranes removed, finely minced
½cupchopped fresh cilantromore or less, to taste
Freshly ground black pepperto 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 sharp cheddar cheese, but your favorite variety of pre-shredded 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 Corn Dip will intensify and blend after it's been allowed to chill for several hours (ideally 8 or more). It won't taste quite as good if you serve it right away.