top of page


We farm for a living, and I hate the heat; go figure! The one thing that keeps me going is all the fresh produce we grow or purchase from the farmers market. My head literally spins with the endless options for creative food and meals. This time we are focusing on fresh corn. This is a riff on Mexican Street Corn or Elote (grilled corn on the cob). I put up quite a bit of corn during summer for chowder, fresh corn polenta and this particular dip. That way, we can enjoy all that goodness during the winter months, when fresh is in short supply. It’s full of summer flavors and can feed a crowd on short notice.

I prefer white corn for this, but any corn will do. You can use Mexican crema or sour cream, salty Cotija cheese or feta depending on what you may have on hand. I like to use a cast-iron skillet for this, so I can take it from stove top to oven, and then to table all in one pan. You can also use a skillet and pour it into a baking dish for serving. Either way it’s sure to be a hit!



  1. 1 tablespoon olive oil

  2. 4 cups fresh or frozen (thawed) corn kernels

  3. 2-3 jalapeno peppers, seeded and finely chopped

  4. 2 cloves fresh garlic, minced

  5. 1 medium white onion (like Sierra Bianca), chopped

  6. 1/2 cup mayonnaise

  7. 1/2 cup Mexican crema or sour cream

  8. Juice of one lime, divided

  9. 1 teaspoon ground cumin

  10. 1 cup crumbled Cotija or feta cheese, crumbled and divided

  11. 1/2 teaspoon smoked paprika

  12. Chopped fresh cilantro for garnish

  13. Tortilla chips for serving


  1. Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn, garlic, onion and jalapeño and cook, without stirring, until lightly charred, about 3-5 minutes. Lower heat to medium-low and add Mexican crema or sour cream, mayo, half of the lime juice, spices, and half of the cheese. Mix well.

  2. Spoon contents into 2 quart baking dish if using, or place cast-iron skillet into oven. Bake until cheese is melted and outer edges begin to bubble, about 15-20 minutes.

  3. Drizzle remaining lime juice oven corn, sprinkle with remaining cheese and top with chopped cilantro.

  4. Serve with taco chips.

Serves 6-8

“Life without Mexican food, is like no life at all!”
4 views0 comments

Recent Posts

See All


bottom of page