Description
Creamy Mexican Street Corn Dip brings fiesta flavors right to your table, melding charred corn, spicy jalapeños, and rich cotija cheese. Zesty lime and smoky seasonings elevate this crowd-pleasing appetizer you’ll want to dive into with crispy tortilla chips.
Ingredients
Scale
Main Corn Ingredients:
- 2 cups corn (3–4 raw)
- 1 ear grilled corn (kernels removed from the cob)
- 3/4 cup crumbled cotija cheese
Dairy and Creamy Ingredients:
- 6 ounces cream cheese (at room temperature)
- 1/3 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo or plain Greek yogurt
Seasonings and Herbs:
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2–2 teaspoons cayenne pepper
- 2 tablespoons extra virgin olive oil
- 1 yellow onion (chopped)
- 2 cloves garlic (chopped)
- kosher salt
- black pepper
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro (chopped)
Instructions
- Blend chili powder, paprika, cayenne, and salt in a mixing bowl to create a vibrant spice mixture.
- Warm olive oil in a skillet over medium-high heat. Sauté onions until translucent, approximately 5 minutes.
- Add corn kernels, minced garlic, and one teaspoon of spice blend to the skillet. Season with salt and pepper, cooking until corn becomes tender and slightly caramelized, about 5 minutes.
- Reduce heat to low and incorporate cream cheese, stirring until smooth and fully melted. Fold in sour cream and continue heating until the mixture is thoroughly warmed.
- In a separate pan, melt butter until golden brown. Mix in three teaspoons of spice blend, chili flakes, and additional salt. Toast the mixture for one minute, then remove from heat.
- Whisk mayonnaise with fresh lime juice and a pinch of salt to create a zesty drizzle.
- Transfer the creamy corn mixture to a wide serving bowl. Arrange grilled corn on top and generously drizzle with spicy butter and lime-mayo sauce.
- Finish by sprinkling crumbled cheese and chopped cilantro over the dip. Serve immediately with crispy tortilla chips for scooping.
Notes
- Adjust spice levels by reducing or increasing cayenne pepper for those sensitive to heat.
- Swap dairy ingredients with plant-based alternatives like vegan cream cheese and coconut yogurt for dairy-free version.
- Toast corn kernels longer for deeper caramelized flavor and enhanced smoky undertones.
- Use fresh corn during summer season for maximum sweetness and texture in the dip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 170 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 30 mg