4 ears fresh Florida sweet corn, husks removed
1 ½ cups Florida bell peppers (mixed colors), diced small
½ Florida jalapeno, seeds removed and diced fine
¼ cup fresh cilantro, chopped or hand torn
½ cup red onion, diced small
¾ cup mayonnaise, plain yogurt, or sour cream (plus more, if desired)
1 ½ fresh limes, juiced
2 cups Monterey jack cheese or pepper jack cheese, shredded
A few dashes of Florida hot sauce, to taste
2 tablespoons Latin spice blend or taco seasoning
Sea salt and fresh ground pepper, to taste
Preheat a sauté pan over medium-high heat. Carefully add the shucked corn to the preheated pan without oil. Cook the whole corn for 5 minutes while rotating occasionally until some light charring is formed on the kernels. Remove the corn from the pan and let cool to room temperature. When the corn is sufficiently cooled, carefully remove the kernels from the cob using a serrated knife. Add all ingredients, including the charred corn, to a medium-sized mixing bowl. Stir ingredients to combine. Taste and adjust seasoning with sea salt, fresh ground pepper and hot sauce. Keep corn dip cold until serving. Serve corn dip with tortilla chips and fresh Florida veggies for dipping.
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