Creamy Chipotle Corn Dip (No-Bake, Easy & Flavor-Packed)

This Creamy Chipotle Corn Dip is bold, creamy, no-fuss, and tastes like summer in a bowl. With sweet corn, smoky chipotles, creamy queso fresco, and no oven required, it’s perfect for backyard hangouts, BBQs, and anyone who believes dips are a food group. The slight heat of the smoky chipotles is balanced by the fresh corn, lime, and cilantro, and the creamy queso fresco and sour cream.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6 Servings

Calories: 200 kcal per serving

Ingredients

3 - corn cobs
¼ - red onion
1 - jalapeño
1 tsp - chili powder
1 tsp - sea salt
2 tablespoons - neutral oil
1 ½ tablespoons - lime juice
¼ cup - mayonnaise
½ cup - sour cream
1 - chipotle pepper in adobo
1 tbsp - adobo sauce
¾ cup - cilantro
½ cup - queso fresco

Instructions

Heat the oil in a pan over medium heat.
Add the corn, red onion, jalapeño, chili powder, and salt and cook until the corn is golden brown, about 10 minutes.
Remove the corn mixture from the heat and mix in ½ tbsp lime juice.
Add the mayonnaise, sour cream, chipotle pepper, adobo sauce, ½ cup of the cooked corn mixture, and 1 tbsp lime juice to a food processor or tall sided container with an immersion blender and blend until smooth.
In a bowl, combine the blended mixture with the remaining cooked corn (optional: reserve 1 to 2 tbsp corn for garnishing the dip), all of the cilantro, and queso fresco.
Serve with your favorite tortilla chips.

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