Mexican · Lunch
Roasted Corn and Cheese Dip
Warm, spoonable dip built from charred sweet corn kernels folded through melted Monterey Jack and cream cheese, brightened with lime juice, cotija, chili powder and scallion. Baked until bubbling and lightly browned on top, then served straight from the dish with tortilla chips for scooping.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
585Calories
22.6gProtein
40.7gFat
34.2gCarbs
6.9gSugar
4.1gFiber
1210mgSodium
98mgChol
18.5gSat Fat
410mgPotassium
530mgCalcium
1.6mgIron
0.9mcgVitamin B12
9mgVitamin C
vegetarian
mediterranean
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Preheat oven to 425°F (220°C). Toss corn kernels with olive oil on a small baking sheet.
2
Roast the corn at 425°F (220°C) for 10-12 minutes, shaking once, until several kernels show dark brown spots and smell toasted.
3
Mix the roasted corn, Monterey Jack, cream cheese, mayonnaise, half the cotija, lime juice, chili powder and salt in a small oven-safe dish.
4
Bake at 425°F (220°C) for 8-10 minutes until cheese melts and bubbles at edges with golden spots on top.
5
Scatter remaining cotija, thinly sliced scallion and chopped cilantro over the hot dip.
6
Plate
Set the dish on a small plate or board with tortilla chips arranged around it and serve immediately while cheese is molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g Monterey Jack cheese
- 1 1/3 cup200g, fresh or frozen and thawed corn kernels
- 3 oz86g cream cheese, softened
- 2 tbsp2 tbsp mayonnaise
- 2 oz56g cotija cheese, crumbled
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp chili powder
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 2 oz56g tortilla chips, to serve
