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Ingredients
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 3 cups corn kernels, fresh, frozen and thawed, or canned and drained
- ½ tsp. salt
- ½ tsp. chili powder
- ¼ tsp. smoked paprika
- ¼ tsp. ground cumin
- ⅛ tsp. cayenne pepper
- 2 cloves garlic, minced
- 8 oz. cream cheese, softened and cubed
- ¾ cup plain Greek yogurt
- 1 cup shredded Monterey Jack cheese, divided
- ¼ cup crumbled cotija cheese, plus more for sprinkling
- 1 lime zested and juiced
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup sliced green onions
- Tortilla chips, for serving
Instructions
- Heat butter and olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Add corn, and cook until lightly charred, about 6-8 minutes.
- Reduce heat to medium-low, and add salt, chili powder, smoked paprika, cumin, cayenne and garlic, cooking just until fragrant, about 1 minute.
- Reduce heat to low and add cream cheese, yogurt, ½ cup of Monterey Jack and cotija. Stir until completely melted and smooth.
- Remove from heat and fold in lime zest, lime juice, cilantro and green onions. Spread dip into an even layer in the skillet and sprinkle with additional Monterey Jack and cotija cheese.
- Broil dip on high until dip is lightly golden-brown on top, about 2-3 minutes. Garnish with additional cilantro, and serve with tortilla chips.
NUTRITION FACTS
PER SERVING
Calories: 430
Protein: 12g
Carbohydrate: 34g
Fiber: 4g
Total Fat: 29g
Saturated Fat: 13g
Cholesterol: 60mg
Calcium: 17%
Sodium: 550mg
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