Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Dip
- 400 g frozen or canned corn kernels, drained
- 250 g cream cheese, softened
- 120 g sour cream
- 100 g mayonnaise
- 2 jalapeños, finely diced (seeds in for heat, out for mild)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 150 g shredded mozzarella
- 80 g shredded sharp cheddar
- salt
- pepper
Topping
- 50 g shredded cheddar (extra, for topping)
- Sliced jalapeño, for garnish
- fresh chives
- green onion, sliced
To Serve
- corn chips
- tortilla chips
Method
Char the Corn
Preheat oven to 200°C. Heat a dry skillet over high heat. Add corn and cook without stirring for 3–4 minutes until charred in spots. Remove from heat and let cool slightly.
Make the Dip
In a large bowl, mix cream cheese, sour cream and mayonnaise until smooth.
Add the charred corn, jalapeños, smoked paprika, garlic powder, onion powder, mozzarella and cheddar. Season with salt and pepper. Stir to combine.
Transfer the mixture into an oven-safe skillet or baking dish and spread evenly. Top with extra cheddar and sliced jalapeños.
Bake & Serve
Bake for 20–25 minutes until bubbling around the edges and golden on top.
Scatter over fresh chives and serve immediately with a big bowl of corn chips.
