Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Chipotle Corn Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 52 reviews

  • Author: Emma
  • Total Time: 45 minutes (including chilling time)
  • Yield: About 8 servings

Description

This Creamy Chipotle Corn Dip is a smoky, flavorful appetizer perfect for parties and gatherings. Combining sweet corn kernels with a rich blend of cream cheese, sour cream, mayonnaise, and smoky chipotle peppers in adobo sauce, this dip delivers a creamy texture with a spicy kick. Enhanced by crumbled queso fresco, fresh cilantro, and warming spices like cumin and smoked paprika, it’s served cold or at room temperature alongside crispy tortilla chips for an irresistible snack.

Ingredients

Corn

  • 4 cups corn kernels (fresh, or frozen and thawed)

Creamy Base

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise

Spices & Peppers

  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce (from the chipotle peppers can)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (plus extra for garnish)
  • Salt and pepper, to taste

Cheese & Herbs

  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/4 cup fresh cilantro, chopped (plus extra for garnish)

For Serving

  • Tortilla chips

Instructions

  1. Prepare the Corn: If using fresh corn, boil or grill the cobs until tender, then carefully cut the kernels off the cobs with a sharp knife. If using frozen corn, ensure it is fully thawed and drain any excess water. This prepares the corn for mixing in the dip.
  2. Mix the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk or use an electric mixer to blend these ingredients until you achieve a smooth, creamy consistency, which forms the rich base of the dip.
  3. Spice It Up: Add the finely chopped chipotle peppers, adobo sauce, garlic powder, ground cumin, smoked paprika, salt, and pepper to the creamy mixture. Stir well to evenly distribute the bold, smoky flavors throughout the dip.
  4. Fold in the Goodness: Gently fold in the prepared corn kernels, half of the crumbled queso fresco, and the chopped cilantro. Mix carefully to keep the dip light and fluffy without overworking it.
  5. Final Touches: Transfer the dip mixture to a serving bowl. Sprinkle the remaining queso fresco, additional smoked paprika, and extra chopped cilantro on top as garnish, adding visual appeal and extra flavor.
  6. Serve & Enjoy: Chill the dip for at least 30 minutes if time permits, allowing flavors to meld beautifully. Serve chilled or at room temperature alongside tortilla chips for dipping and enjoy this creamy, smoky, and slightly spicy treat.

Notes

  • For best flavor, allow the dip to chill in the refrigerator for at least 30 minutes before serving.
  • You can grill the corn for a smoky flavor or boil it for a sweeter, more neutral taste.
  • Adjust the number of chipotle peppers based on desired heat level.
  • Queso fresco can be substituted with feta cheese if preferred.
  • This dip can be made a few hours in advance and stored covered in the fridge.
  • Serve with a variety of chips, including tortilla chips, pita chips, or vegetable sticks for a healthier option.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mexican

Find it online: https://cookinginspirations.com/creamy-chipotle-corn-dip-recipe/