Air Fryer Charred Jalapeño and Roasted Corn Crema Dip

Name: Air Fryer Charred Jalapeño and Roasted Corn Crema Dip
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups (320 g) Fresh corn kernels, Cut kernels from 2 medium ears, or thawed frozen corn; 3 medium (75 g) Fresh jalapeños, Halved lengthwise, seeds and membranes removed; 1½ tablespoons (22 ml) Extra-virgin olive oil, Divided: 1 tbsp for vegetables, 0.5 tbsp for tossing; ¾ teaspoon (4 g) Kosher salt, Divided: use to season vegetables and base; ¼ teaspoon (½ g) Freshly ground black pepper; 8 oz (227 g) Cream cheese, Softened to room temperature, cut into 1-inch pieces; ½ cup (120 ml) Sour cream or Mexican crema; ¾ cup (85 g) Cotija cheese, Finely crumbled; 2 tablespoons (30 ml) Fresh lime juice, From about 1 medium lime; 2 cloves (6 g) Garlic, Minced; ¼ cup (12 g) Fresh cilantro, Roughly chopped, divided for filling and garnish (optional); ½ teaspoon (1 g) Ground cumin

From the MyKitchenBank Kitchen

A vibrant, smoky dip featuring charred jalapeños and roasted corn suspended in a silky cream cheese and sour cream base, finished with crumbly cotija cheese and fresh lime. The air fryer brings deep color and toasted flavor to the vegetables in minutes, creating a dip that's perfect for entertaining with nothing more than tortilla chips or vegetable crudités.

Prep: 12 min
Cook: 18 min
Wait: 5 min
Total: 35 min
Makes: About 2 cups (480 ml) dip

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Ingredients

6 servings

2 cups (320 g) Fresh corn kernels, Cut kernels from 2 medium ears, or thawed frozen corn
3 medium (75 g) Fresh jalapeños, Halved lengthwise, seeds and membranes removed
1½ tablespoons (22 ml) Extra-virgin olive oil, Divided: 1 tbsp for vegetables, 0.5 tbsp for tossing
¾ teaspoon (4 g) Kosher salt, Divided: use to season vegetables and base
¼ teaspoon (0.5 g) Freshly ground black pepper
8 oz (227 g) Cream cheese, Softened to room temperature, cut into 1-inch pieces
½ cup (120 ml) Sour cream or Mexican crema
¾ cup (85 g) Cotija cheese, Finely crumbled
2 tablespoons (30 ml) Fresh lime juice, From about 1 medium lime
2 cloves (6 g) Garlic, Minced
¼ cup (12 g) Fresh cilantro, Roughly chopped, divided for filling and garnish (optional)
½ teaspoon (1 g) Ground cumin

Equipment (8)

Air fryer (4-quart / 3.8-liter or larger)
Parchment paper
Medium bowl
Small bowl
Whisk
Rubber spatula
Sharp knife
Small baking dish or ramekin (6-8 oz / 180-240 ml, optional, for serving in the air fryer)

Steps

Before you start

Have all ingredients at room temperature for smooth blending
Preheat air fryer to 400°F (200°C) for 3 minutes
Line air fryer basket with parchment for easy cleanup

1
Prep vegetables
- Pat the corn kernels dry with a paper towel to remove excess moisture.
- This prevents steaming in the air fryer.
- Place jalapeño halves skin-side up on a cutting board.
- Toss the corn kernels in a small bowl with 1 tablespoon (15 ml) olive oil, ¼ teaspoon (1.5 g) kosher salt, and a pinch of black pepper.
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Tip: Drying the corn is essential—moisture will create steam and prevent browning in the air fryer.
2
Air fry vegetablesOven 400°F / 205°C
- Spread the seasoned corn in an even layer in your air fryer basket lined with parchment.
- Arrange jalapeño halves skin-side down on top of or next to the corn, skin-side facing down toward the heat.
- Air fry at 400°F (200°C) for 12–14 minutes, shaking the basket gently after 8 minutes to redistribute the corn.
- The corn should be speckled with dark brown bits and the jalapeño skins should blister and char.
- The jalapeños will look wrinkled and spotted; this is perfect.
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Ready when: Corn is spotted with dark caramelized bits; jalapeño skins are blistered and blackened in patches
Tip: Don't skip the shake at the 8-minute mark—it ensures even browning and prevents sticking.
3
Cool and chop vegetables
- Spread the roasted corn and jalapeños on a clean plate or cutting board to cool for about 5 minutes so they're cool enough to handle.
- Once cooled, chop the jalapeño halves into ¼-inch (6 mm) pieces.
- You should have roughly ½ cup (120 ml) mixed roasted vegetables.
- Set aside.
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Ready when: Vegetables are cool enough to touch and chop without burning your fingers
Tip: Save a few of the most charred pieces as garnish for visual appeal.
4
Make crema base
- While the vegetables cool, combine the softened cream cheese, sour cream, minced garlic, ground cumin, lime juice, and ½ teaspoon (3 g) kosher salt in a medium bowl.
- Using a whisk, blend until smooth and homogeneous, scraping the bottom and sides of the bowl with a rubber spatula to incorporate all the cream cheese.
- The mixture should be thick but spreadable, with no lumps.
- Taste and adjust salt and lime juice if needed.
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Ready when: Base is smooth, creamy, and evenly colored with no visible lumps of cream cheese
Tip: Make sure cream cheese is truly soft (not cold from the fridge) for smooth blending without tiny lumps.
5
Fold in roasted vegetables and cheese
- Using a rubber spatula, gently fold the chopped roasted corn and jalapeños into the crema base until evenly distributed.
- Fold in half of the crumbled cotija cheese and most of the cilantro (reserving a small pinch for garnish).
- Season with ¼ teaspoon (0.5 g) black pepper.
- Taste the dip and adjust seasonings—it should taste brightly seasoned with a gentle heat from the jalapeño and a touch of lime.
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Ready when: Vegetables and cheese are evenly distributed throughout the cream base
Tip: Don't overmix; you want visible flecks of corn and jalapeño for texture and appeal.
6
Warm and serveOven 350°F / 175°C
- Transfer the dip to a small baking dish or ovenproof serving bowl (6–8 oz / 180–240 ml) that fits in your air fryer, or simply spoon it into a shallow dish to serve cold.
- If warming: air fry at 350°F (175°C) for 2–3 minutes until heated through and just warm on top.
- If serving cold, skip this step.
- Top with the reserved cotija cheese, a pinch of cilantro, and a few of the darkest roasted corn kernels or jalapeño pieces for garnish.
- Serve alongside tortilla chips, warm tortillas, or vegetable crudités.
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Ready when: Top of dip shows a gentle warmth and sides are slightly bubbling (if warming)
Tip: This dip is equally delicious served cold straight from the bowl or gently warmed—choose based on your preference and occasion.

Good to know

Tips

The key to a great dip is deeply roasted vegetables—don't undercook. Look for visible blackening on the jalapeños and caramelized spots on the corn. This creates smoky, complex flavor that makes the dip shine.
Make sure all dairy ingredients are at room temperature before blending to avoid lumps. Cold cream cheese won't incorporate smoothly into the sour cream base.
Taste as you go. Lime juice, salt, and heat levels vary by ingredient batch, so adjust seasonings to your preference before serving.
Leftover roasted corn and jalapeños are delicious scattered over salads, stirred into grain bowls, or topped on grilled fish. They'll keep in the fridge for 3–4 days.

Make ahead

Prepare the crema base up to 2 days ahead and store covered in the refrigerator. Air fry the corn and jalapeños up to 4 hours ahead and let them sit at room temperature, then fold into the crema base 30 minutes before serving so flavors meld slightly. The finished dip can be made 8 hours ahead and stored covered in the refrigerator; serve cold or warm gently in the air fryer for 2–3 minutes before serving.

Storage & reheating

Room temperature: not recommended (cream cheese base is perishable). Refrigerator: covered for up to 4 days. Freezer: not recommended—the texture of the sour cream and cream cheese will break down on thawing. Reheat in a small baking dish in a 350°F (175°C) oven or air fryer for 5–8 minutes until warmed through, or gently in a microwave-safe bowl, stirring every 30 seconds, until just warm.

Substitutions

Cotija cheese → Feta cheese, queso fresco, or grated Parmesan. Cotija is traditional for its salty, crumbly texture. Feta will be softer and tangier; queso fresco is similar but milder; Parmesan will be sharper and less crumbly. Use the same weight.
Sour cream or Mexican crema → Greek yogurt (full-fat) or Mexican crema. Greek yogurt will make the dip slightly tangier and firmer. Mexican crema is richer and more traditional; use the same volume.
Fresh jalapeños → Poblano peppers or Anaheim chiles for milder heat; habanero for more spice. Poblanos and Anaheims are larger and milder; habaneros are significantly hotter. Adjust quantity to taste and roast the same way.
Fresh corn kernels → Frozen corn kernels (thawed) or roasted canned corn, drained. Frozen corn works beautifully and requires the same air-frying time. Canned corn should be well-drained and patted dry; it may brown faster, so reduce cooking time to 10–12 minutes.