Fresh sweet corn is the star of this dip that is ideal for entertaining. Reminiscent of esquites—Mexican street corn salad—it also features cumin, chili powder and jalapeño. “For an extra kick,” says Shelton-Tongson, “add a dash or two of ground cayenne pepper.” If fresh corn isn’t available, use thawed frozen corn.
8 ounces cream cheese, softened
1/4 cup sour cream
3 tablespoons mayonnaise
1 teaspoon ground cumin
1/2 teaspoon chili powder, plus more for garnish
Salt and pepper, to taste
2 tablespoons (1/4 stick) butter or vegetable oil
3 cups sweet corn kernels (about 4 ears)
1 cup diced tomatoes
1 jalapeño pepper, seeded and diced
1 clove garlic, pressed or minced
2 tablespoons chopped cilantro, plus more for garnish
1/4 cup shredded cheddar or Monterey Jack cheese
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cream cheese, sour cream, mayonnaise, cumin, chili powder, and salt and pepper. Stir until creamy, then set aside.
3. Melt butter or heat oil in a large skillet over low heat. Add corn, tomatoes, jalapeño and garlic. Sauté gently 8–10 minutes.
4. Remove corn mixture from heat and stir into cream cheese mixture. Add cilantro and shredded cheese, stirring until well blended.
5. Pour into a medium baking dish and bake 12–15 minutes. Remove from oven and let cool 5 minutes. Garnish with chili powder and cilantro and serve warm with tortillas or corn chips.