Description
Smoky skillet-charred sweet corn folded into a luscious blend of cream cheese, sour cream, mayonnaise, freshly grated Monterey Jack, crumbly Cotija, fresh lime juice, and warm chili spices—baked until golden and bubbling.
Ingredients
Scale
- 4 cups (600 g) sweet yellow corn kernels, fresh cut or thawed frozen and patted bone-dry
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon extra-virgin olive oil
- 8 oz (226 g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (120 g) full-fat sour cream
- 1/3 cup (80 g) real mayonnaise
- 2 tablespoons (30 ml) freshly squeezed lime juice (plus lime wedges for serving)
- 2 cups (225 g) whole-milk Monterey Jack cheese, freshly grated from a block (divided)
- 2/3 cup (100 g) aged Cotija cheese, finely crumbled (divided)
- 2 medium fresh jalapeno peppers, seeded and finely diced (plus thin coins for garnish)
- 4 fresh scallions (green onions), thinly sliced
- 1/2 cup (20 g) fresh cilantro leaves and tender stems, finely chopped (divided)
- 3 cloves fresh garlic, finely grated
- 1 teaspoon chili powder (or chili-lime Tajin seasoning, plus a pinch for dusting)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Thick restaurant-style corn tortilla chips, for serving
Instructions
- Blister the Sweet Corn: Preheat oven to 375°F (190°C). Heat unsalted butter and olive oil in a 10-inch (25 cm) cast-iron skillet over medium-high heat until shimmering. Add patted-dry corn kernels in an even layer and cook undisturbed for 3 to 4 minutes until deep golden-brown char spots appear underneath. Toss once and char 2 to 3 minutes more. Spoon 1/2 cup charred corn into a small bowl for topping, and cool remaining corn for 5 minutes.
- Whip Creamy Lime-Chili Base: In a large bowl, beat softened cream cheese, sour cream, mayonnaise, fresh lime juice, grated garlic, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper with a spatula until completely smooth and velvety.
- Fold Cheeses & Aromatics: Add the cooled charred corn, 1 1/2 cups (170 g) grated Monterey Jack, 1/2 cup (75 g) crumbled Cotija, diced jalapenos, sliced scallions, and 1/3 cup chopped cilantro. Fold gently until evenly coated.
- Transfer & Bake to Golden: Spread the mixture evenly back into the wiped 10-inch cast-iron skillet (or a 2-quart ceramic baking dish) and scatter the remaining 1/2 cup (55 g) Monterey Jack over top. Bake uncovered at 375°F (190°C) for 18 to 20 minutes until bubbling rapidly around the edges, then broil on HIGH for 60 to 90 seconds until golden spots form.
- Garnish & Serve Hot: Scatter the reserved 1/2 cup charred corn, remaining crumbled Cotija, fresh chopped cilantro, thin jalapeno slices, and a light dusting of chili powder over the bubbling skillet. Rest 5 minutes and serve warm with thick tortilla chips and lime wedges.
Notes
- Dry Corn = Real Char: Always pat thawed frozen or canned corn thoroughly dry with paper towels so the kernels blister and caramelize in the hot skillet instead of steaming.
- Block Cheese Matters: Grate Monterey Jack fresh from a block so anti-caking starches never interfere with a silky, scoopable cheese pull.
- Make-Ahead Friendly: Assemble up to 24 hours ahead in an enameled or ceramic baking dish, cover tightly in the refrigerator, and add 4 to 5 minutes to the bake time.
Nutrition
- Calories: 245
- Sugar: 3
- Sodium: 460
- Fat: 19
- Saturated Fat: 9
- Carbohydrates: 12
- Fiber: 2
- Protein: 8