20-Minute Cheesy Green Chile Sweet Corn

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Midwest sweet corn is like Georgia peaches; it’s the best. If you know, YOU KNOW. Every year I wait for my favorite local corn stand on a country road to open, and when it does, we basically eat sweet corn once a day for the next 3 weeks. Kidding, but kind of not….

Lunch is often two ears of buttery corn on the cob, dripping down my hands as I eat it over the sink with a good bit of salt and pepper. And I can count several meals we’ve recently made from this ridiculously good Cheesy Green Chile Sweet Corn situation, whether it be as a dip, side dish, or tucked into tortillas as a taco addition.

This dish couldn’t be easier, made on the stovetop in just 20 minutes (no oven!). It’s a mix of creamy, crunchy, salty, spicy, and absolutely delicious. Tender sweet corn takes center stage, perfectly balanced by the heat of green chiles and garlic. (I tested it with both fresh and powdered – both will work but I preferred the fresh for more of a punch.)

A mix of tangy sour cream, fresh cilantro, and a splash of bright lime juice adds layers of bold, zesty flavor. And of course, it’s finished with a blanket of melty pepper jack cheese—because this is Wisconsin, and around here, everything’s better with it.

We love eating it as a dip, straight from the skillet with tortilla chips (I know, sweet corn and chips might sound like a lot, but trust me—it works). It’s casual, cozy, and ridiculously good. Best of all, no plates needed—just bring the skillet to the table and dig in!

Other ways we’ve enjoyed this sweet corn:

• it’s the perfect side dish for juicy, marinated grilled flank steak. as good as a summer meal gets!
• tucked intro tortillas with shredded rotisserie chicken or beef for quick tacos
• stirred into warm rice, so good.
• added to scrambled eggs with fresh cherry tomato salsa
• as a quesadilla filling with ground beef

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20-Minute Cheesy Green Chile Sweet Corn Dip

Fresh sweet corn is the star of this easy, cheesy skillet dip (or side dish!) that's made on the stovetop. The tender sweet corn pairs perfectly with the heat from a can of green chiles and garlic, topped with melty pepperjack cheese. Cilantro and lime juice add bold, zesty flavor! Serve with tortilla chips or as a side dish to any grilled dinner.

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Prep Time :10 minutes minutes

Cook Time :10 minutes minutes

Yield: 5 servings

Author: Amanda Paa

Ingredients

• 5 to 6 ears sweet corn
• 3 tablespoons butter
• 1 small onion, diced
• 1 (4 ounce) can diced hot green chiles (I prefer the hot variety, but you can also do mild)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon kosher salt
• 2/3 cup sour cream
• 1/4 cup minced fresh cilantro
• Juice of one large lime or two small (this is super important for brightness, do not skip)
• 1 cup shredded pepperjack cheese (best to shred yourself, it melts significantly better)

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Instructions 

• Over medium heat, melt butter in a 12-inch skillet. Then add onion and cook for 5 to 6 minutes, until translucent. Add garlic and cook for one more minute, stirring.
• Add sweet corn, green chiles, and salt. Stir and cook for one minute. (Yes, just one minute as the corn will finish cooking in the next step and we don't want to release too much moisture from it.)
  
• Then add sour cream, lime juice, and cilantro, and stir to fully combine. Add layer of pepperjack cheese and cover. Lightly simmer on medium heat for 4 minutes to melt cheese.
  
• Remove from heat and uncover, let sit for a few minutes. Then serve with chips or eat as a side dish!