Adobo and Roasted Corn Dip

Name: Adobo and Roasted Corn Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 cups (600 g) fresh corn kernels (or thawed frozen), fresh kernels cut from the cob, or thawed and patted dry; 3 tablespoons (45 ml) adobo sauce from canned chipotle peppers in adobo; ¾ cup (180 ml) Mexican crema or crème fraîche, at room temperature; ¾ cup (85 g) cotija cheese, crumbled or finely grated; 3 whole scallions (green onions), white and light green parts chopped finely, dark green parts reserved; 1 tablespoon (15 ml) fresh lime juice; to taste kosher salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

A vibrant, smoky-sweet dip made with roasted fresh corn blended with adobo sauce, Mexican crema, and cotija cheese. Charring the corn adds depth and complexity, while the adobo brings heat and spice. Finished with fresh scallions and a sprinkle of crispy cotija, it's perfect for gathering with tortilla chips, crudités, or warm tortillas.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Have a cast-iron skillet or heavy baking sheet ready
Shuck and clean the corn if using fresh ears; if using frozen, thaw it completely and pat dry

1
Roast the cornOven 425°F / 220°C
- Spread the corn kernels in an even layer on a cast-iron skillet or heavy baking sheet.
- Drizzle lightly with 1 tablespoon olive oil, toss to coat, and spread again.
- Place in the preheated 425°F (220°C) oven for 10–12 minutes, stirring once halfway through, until the kernels are golden brown with some darker charred spots on the edges.
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Ready when: Kernels are golden brown with dark charred spots
Tip: Don't skip the char—it adds complexity and smoky depth to the dip
2
Cool and blend
- Remove the corn from the oven and let it cool for 5 minutes.
- Transfer the warm corn to a food processor, add the adobo sauce, Mexican crema, and lime juice.
- Pulse until you reach a slightly chunky texture with some whole kernels still visible—avoid over-processing into a completely smooth purée.
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Ready when: Mixture is chunky with visible corn kernels and no large pieces
Tip: Blending while the corn is still warm helps everything emulsify smoothly
3
Fold in cheese and scallions
- Transfer the mixture to a serving bowl.
- Fold in about two-thirds of the crumbled cotija cheese and the chopped white and light green scallion parts, reserving some cotija and the dark green scallion tops for garnish.
- Season to taste with kosher salt and freshly ground black pepper.
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Ready when: Cheese and scallions are evenly distributed throughout
Tip: Reserve cotija and dark green scallion tops for a fresh, textural garnish
4
Garnish and serve
- Top the dip with the reserved cotija cheese crumbles and dark green scallion slices.
- Serve immediately with tortilla chips, warm tortillas, or fresh vegetables for dipping.
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Tip: Serving warm highlights the smoky roasted corn flavor, but this dip is also delicious at room temperature

Good to know

Tips

For deeper flavor, broil the corn instead of baking: spread on the sheet, position 6 inches from the broiler, and watch closely for 5–6 minutes, shaking the pan halfway through
If your adobo sauce is very thick, thin it with a touch of crema before blending to ensure even incorporation
This dip pairs beautifully with crispy tortilla chips, fresh corn tortillas warmed on a griddle, or colorful raw vegetables like jicama sticks, radish slices, and bell pepper strips
For a spicier dip, add one canned chipotle pepper (finely minced) along with the adobo sauce

Make ahead

The dip can be made up to 2 days ahead. Prepare through step 3, cover, and refrigerate. Stir gently before serving, and add fresh garnish just before putting it out. If serving cold, remove from the fridge 15 minutes before serving to restore flavor.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The dip will thicken as it cools; you can thin it with a touch more crema if needed before serving. Do not freeze, as the texture of the corn and crema will suffer. Reheat gently in a small saucepan over medium-low heat, stirring often, or briefly in the microwave in 30-second intervals, stirring between each.

Substitutions

Mexican crema or crème fraîche → sour cream (use 1 to 1 ratio). Sour cream is tangier and slightly thinner; add it slowly until you reach the right consistency
cotija cheese → feta cheese, crumbled. Feta is saltier and more pungent; start with half the amount and taste before adding more
adobo sauce from canned chipotle peppers in adobo → chipotle powder mixed with a little mayonnaise (2 teaspoons chipotle powder plus 2 tablespoons mayo). This gives a drier smokiness; add the mayo gradually to match the sauce's moisture level
fresh corn kernels (or thawed frozen) → high-quality thawed frozen corn. Fresh is ideal for char and texture, but frozen works well if thawed and thoroughly patted dry before roasting