Ingredients:

  • 2 cups (300g) frozen corn (or 4 ears of fresh corn)
  • 1 cup (240ml) sour cream
  • 1 cup (100g) cream cheese, softened
  • ½ cup (60g) mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • Zest and juice of 1 lime
  • Salt and black pepper to taste
  • ½ cup (60g) crumbled queso fresco, for topping
  • 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

  1. In a skillet, heat a tablespoon of oil over medium heat. Sauté corn until charred and tender, about 5-7 minutes.
  2. In a large mixing bowl, combine sour cream, cream cheese, and mayonnaise. Whisk until smooth.
  3. Add chili powder, garlic powder, cumin, lime zest, and lime juice. Season with salt and pepper. Mix well.
  4. If using cooked corn, fold it into the creamy mixture.
  5. Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Transfer to a serving dish, top with crumbled queso fresco and cilantro. Serve with tortilla chips or veggie sticks.