Cowboy Corn Dip
This Cowboy Corn Dip is a lightly sweet and savory dip that's perfect for summer gatherings.
Equipment
- saucepan
- Oven Proof Dish
- Cast iron pan
Ingredients
For the cowboy corn dip
- 3 ears corn grilled and removed from the cob
- ½ large onion finely chopped
- 1 jalapeno finely chopped, seeds removed for less heat
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 cloves garlic
- ¼ cup sour cream
- ½ cup mayonnaise or yogurt
- 1 ½ cups shredded cheese Sharp, jack, asiago, manchego, cotija, or a mixture
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ½ teaspoon pepper
- tortilla chips for dipping
- garnishes Cilantro, green onions, diced tomatoes, olives
Instructions
For the cowboy corn dip
- Add the olive oil and butter to a saucepan over medium heat. Add the onions and jalapeno and cook until softened about 5 minutes. Then add the garlic and cook for another minute or until fragrant. Remove from heat and set aside.
- Mix the sour cream, mayonnaise, cumin, chili pepper, cheese, salt, and pepper in a medium-sized bowl. Add the corn and mix until well combined.
- Transfer the mixture to an oven-proof dish, and bake for about 20 minutes or until golden brown and bubbly. Cool slightly, garnish with green onions, and sprinkle with tajin.
Notes
If you don’t want to fire up the grill, you can broil the ears of corn in the oven for a little char or use a kitchen torch. A cast iron pan can also be used for cooking and baking this dip.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 350mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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