Ingredients:

  • 3 cups fresh corn kernels (or 2 (15-ounce) cans drained, or 16 oz frozen corn, thawed and drained well)
  • 1 tablespoon olive oil (if pan-searing)
  • 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt (0% or 2% fat)
  • 2 tablespoons sour cream (optional)
  • 1/4 cup cream cheese, softened
  • 1/4 cup fresh lime juice (from 1-2 limes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled cotija cheese or queso fresco
  • 1/4 cup finely chopped fresh cilantro
  • 1-2 jalapeños, finely minced (seeds removed for less heat, optional)
  • 1-2 tablespoons Tajín seasoning

Instructions:

  1. If using fresh corn, cut kernels from the cob. If using canned or frozen, ensure it's thawed and well-drained. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until charred in spots (5-7 minutes). Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine the light mayonnaise, Greek yogurt, sour cream (if using), softened cream cheese, fresh lime juice, garlic powder, smoked paprika, ground cumin, and cayenne pepper (if using). Whisk until smooth and well combined.
  3. Add the cooled charred corn kernels to the creamy dressing. Stir gently to combine. Season with salt and freshly ground black pepper to taste, adjusting as needed.
  4. Fold in half of the crumbled cotija cheese and half of the chopped cilantro. Transfer the dip to a serving bowl. Garnish with the remaining cotija cheese, cilantro, minced jalapeños (if using), and a generous sprinkle of Tajín seasoning.
  5. Serve immediately with tortilla chips, or chill for at least 30 minutes to allow the flavors to meld, then serve.