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.
Yield: 5 servings
Ingredients
- 5 to 6 ears sweet corn, raw kernels cut off
- 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)
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. Turn heat down to low and cook for 3 to 4 minutes just to melt the cheese. (You could also broil it here, uncovered, if you'd like.)
- Remove from heat and uncover, let sit for a few minutes. Then serve with chips or eat as a side dish!
