Mexican Street Corn Dip

This spicy Mexican Street Corn Dip incorporates all the flavors of street corn into the creamiest corn-filled dip. Sweet summertime corn, mixed with chili powder, cream cheese, and mayo and served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top.  

Ingredients:

2 tablespoons chili powder

2 teaspoons smoked paprika

1/2-2 teaspoons cayenne pepper, to your taste

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups corn (3-4 raw)

2 cloves garlic, chopped

kosher salt and black pepper

6 ounces cream cheese, at room temperature

1/3 cup sour cream

4 tablespoon salted butter

1/3 cup olive oil mayo or use plain Greek yogurt

2 tablespoons fresh lime juice

3/4 cup crumbled cotija cheese

1 ear grilled corn, kernels removed from the cob

1/4 cup fresh cilantro, chopped

Instructions:

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!

Mexican Street Corn Dip

This spicy Mexican Street Corn Dip incorporates all the flavors of street corn into the creamiest corn-filled dip. Sweet summertime corn, mixed with chili powder, cream cheese, and mayo and served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top.  

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Course Appetizer

Cuisine Hispanic, Mexican

Ingredients

  

1x2x3x

• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2-2 teaspoons cayenne pepper to your taste
• 2 tablespoons extra virgin olive oil
• 1 yellow onion chopped
• 2 cups corn 3-4 raw
• 2 cloves garlic chopped
• kosher salt and black pepper
• 6 ounces cream cheese at room temperature
• 1/3 cup sour cream
• 4 tablespoon salted butter
• 1/3 cup olive oil mayo or use plain Greek yogurt
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn kernels removed from the cob
• 1/4 cup fresh cilantro chopped

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Instructions

 

• Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
• Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
• Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
• In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
• Mix the mayo and lime juice with a pinch of salt.
• Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!

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