This smokey and spicy sweet corn dip recipe will level up your Mexican spread

Name: This smokey and spicy sweet corn dip recipe will level up your Mexican spread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 4 corn on the cobs; 1 1/2 tbsp. olive oil; 1 white onion, finely chopped; 2 cloves smoked garlic, finely sliced; 1/2 tsp. cayenne pepper; 200 g cream cheese; 100 g sour cream; 30 g butter; 1 tsp. smoked paprika; Feta, crumbled; Jalapeños; Fresh coriander; Tortilla chips

You’ll never look at a tub of sour cream and onion dip the same way again after trying this punchy little number.

By The GH Kitchen TeamPublished: 10 April 2026

Recipe by Sarah Akhurst

Jump to recipe

Chips and dips are a must at any event and this recipe will get your guests talking. This quick and easy recipe is the perfect addition to a summery BBQ. Its zingy, cheesy, mouthwatering flavour is so irresistible—you'll find yourself going back for more.

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Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Cal/Serv:

272

Ingredients

4 corn on the cobs
1 1/2 Tbsp. olive oil
1 white onion, finely chopped
2 cloves smoked garlic, finely sliced
1/2 tsp. cayenne pepper
200 g cream cheese
100 g sour cream

for the chilli butter

30 g butter
1 tsp. smoked paprika

to serve

Feta, crumbled
Jalapeños
Fresh coriander
Tortilla chips

Directions

1. Step 1Bring a large pan of water to the boil and add the corn. Simmer for 5 minutes, then remove and leave to steam dry. Slice the kernels from 3 of the cobs by standing each cob upright and cutting down with a sharp knife.
2. Step 2Heat 1 tbsp oil in a frying pan and cook the onion for 5–6 minutes, until soft. Add the garlic and cayenne pepper and cook for a further 2 minutes. Add the corn kernels and cook for 3–4 minutes. Stir in the cream cheese and sour cream and cook for 2–3 minutes, until melted and creamy. Season well and remove from the heat.
3. Step 3Brush a griddle pan with the remaining oil and cook the final corn cob until charred. Leave to cool, then slice off the kernels in chunky pieces.
4. Step 4For the chilli butter, melt the butter with the smoked paprika.
5. Step 5To serve, spoon the warm dip into a shallow bowl. Top with crumbled feta, jalapeños, charred corn and coriander, then drizzle over the chilli butter. Serve with tortilla chips.

GH TIPS:

Get ahead:

Make the dip up to the end of step 3 the day before and chill until ready to serve. Remove from the fridge 30 minutes before serving, then finish the recipe as above.

If you love this recipe then you'll love our speedy pork tacos recipe.

Per serving (without tortilla chips):

Calories: 272
Protein: 7 g
Fat: 21 g
Saturates: 11 g
Carbs: 12 g
Total sugars: 6 g
Fibre: 5 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

Recipe bySarah Akhurst

Kitchen and Homes Director

Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers

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