Description
Smoked until tender and kissed by fire, sweet corn kernels mingle with zesty lime, cool sour cream, and a punch of jalapeno heat. Creamy cotija and fresh cilantro add tang and aroma, making every chip irresistible.
Ingredients
- 4 ears corn
- 2 tablespoons vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 cloves garlic
- 1 jalapeno
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 cup chopped fresh cilantro
- 1 lime
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225°F.
- Brush the ears of corn with vegetable oil.
- Place the corn on the smoker rack and smoke until lightly charred, about 45 minutes.
- Remove the corn and let it cool slightly, then cut the kernels off the cobs into a large bowl.
- Mince the garlic and jalapeno, then zest and juice the lime.
- In a separate bowl, whisk together mayonnaise, sour cream, minced garlic, minced jalapeno, lime juice, lime zest, chili powder, smoked paprika, salt, and pepper.
- Fold the smoked corn kernels and crumbled cotija cheese into the mixture until well combined.
- Transfer the dip to a serving dish and garnish with chopped cilantro, extra cotija cheese, and a sprinkle of chili powder.
Notes
- For extra heat, leave the jalapeno seeds in or add a diced serrano pepper.
- This dip can be made up to 2 hours ahead and refrigerated; bring to room temperature before serving.
- Substitute feta cheese for cotija if needed.
- Serve with tortilla chips, vegetable sticks, or warm tortillas.