1 pack egg roll wrappers

Fry oil (if deep frying)

2 ears of corn on the cob or 1 ½ cans of corn, drained

8 oz block of cream cheese, room temperature

½ cup shredded mozzarella cheese

2 jalapeños, diced

1 shallot, diced

Pinch of salt and pepper

1 tsp Tajín chili lime seasoning

½ cup sour cream

Juice of 2 limes

¼ cup cilantro

½ avocado

Pinch of salt (for the sauce)

Cook Mode Prevent your screen from going dark

Allow the cream cheese to come to room temperature by setting it out for 45 minutes, or microwave it for 30–45 seconds to soften.
Grill, broil, or pan-sear the corn until lightly charred. If using canned corn, drain and pat it dry.
In a large bowl, combine the charred corn, cream cheese, mozzarella, diced jalapeños, shallot, salt, pepper, and Tajín seasoning. Mix until everything is well combined.
Lay an egg roll wrapper in a diamond shape. Place about 1 tablespoon of the filling near the bottom corner.
Roll up the wrapper halfway, then wet the edges with a little water. Fold the side corners in, and continue rolling to seal the egg roll.
To deep fry: Heat oil to 350°F (175°C) and fry the egg rolls for 3–4 minutes per side until they are golden brown and crispy.
To air fry: Spray the egg rolls with cooking spray and cook them at 390°F (200°C) for 6 minutes. Flip them and cook for another 6 minutes until golden and crispy.
In a blender or food processor, combine the sour cream, lime juice, cilantro, avocado, and salt. Blend until smooth.
Serve the crispy egg rolls hot with the avocado-lime dipping sauce on the side.

Try swapping mozzarella for other cheeses like cheddar or pepper jack for a different flavor.

Adjust the amount of jalapeños to control the heat. You can also add diced serrano peppers for an extra kick.

For a vegetarian version, replace the cream cheese with a plant-based option, and use dairy-free mozzarella.

For even more flavor, top with crumbled cotija cheese, fresh cilantro, or a squeeze of lime juice before serving.