Caramelized Corn Taco Dip
COMMENTS
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Doris on
How is the corn caramelized?
Your recipe is void of the directions.
Caramelized Corn Taco Dip
Caramelized Corn Taco Dip
Bebe Black Carminito
4
Sweet summer corn meets creamy heat in this easy cold dip, seasoned with Oaktown Spice Shop Taco Seasoning. It's a perfect make-ahead appetizer for gatherings, picnics, and barbecues. Serve it with your favorite tortilla or corn chips, or with seasonal crudités.
I call for crème fraîche here, though sour cream works too. Crème fraîche is richer, thicker, and less tangy, and it really shines against the sweetness of the corn and the warmth of the taco seasoning. The recipe also uses jalapeño cream cheese; if you can't find it, regular cream cheese works fine (see note below). Hosting a crowd? This recipe doubles or triples easily.
Ingredients
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1 cob of summer corn, shucked, kernels removed (yields about 1/2 cup)
- 1 tablespoon unsalted butter
- 1/2 teaspoon light or dark brown sugar
1/2 teaspoon Oaktown Spice Shop Taco Seasoning
Pinch of Oaktown Spice Shop Garlic Salt
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- 1/2 cup Jalapeño Cream Cheese, or regular (see note) at room temperature
- 1/4 cup crème fraîche, at room temperature
- 1/4 cup grated medium cheddar cheese (on largest holes on box grater)
- 1/4 cup of the caramelized corn
- 1 tablespoon cilantro, finely chopped
1/2 teaspoon Oaktown Spice Shop Taco Seasoning
Pinch of Oaktown Spice Shop Garlic Salt
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- 1/4 cup red bell pepper, seeded, small dice (about 1/4 of a bell pepper)
- 1/4 cup of the reserved caramelized corn
- A few sprigs of cilantro (optional)
- A sprinkle of Taco Seasoning
Tortilla chips or crudités, for serving
Directions
In a small skillet on medium heat, add the butter and melt. Add the corn, sugar, taco seasoning, and stir until combined. Reduce heat and cook until golden and caramelized, about 5 minutes. Remove from the heat and set aside to cool while making the dip.
In a medium bowl, add the cream cheese, crème fraîche, cheddar cheese, 1/4 cup of the corn, cilantro, and Oaktown Spice Shop Taco Seasoning and Garlic Salt. With a rubber spatula, stir until all ingredients are mixed together.
Spoon the dip into a ramekin or a small serving bowl. Cover and refrigerate for at least two hours or up to overnight.
Remove from the refrigerator 15-20 minutes before serving and garnish with the diced red bell pepper, reserved corn, cilantro, and a dash more of the Taco Seasoning. Serve with tortilla chips or crudités and enjoy!
Hi Doris,
Thank you for pointing out that issue! The first step was missing when we posted the recipe, but this has now been remedied.
Warmly,
Evan
Customer Success Lead
Oaktown Spice Shop