Mexican Street Corn Dip
A delicious Mexican Street Corn Dip packed with flavor, perfect for gatherings and snacks.
Equipment
- skillet
Ingredients
Spices
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 0.5-2 teaspoons cayenne pepper to taste
Base
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
Dairy
- 6 ounces cream cheese at room temperature
- ⅓ cup sour cream
- 4 tablespoons salted butter
- ⅓ cup olive oil mayo or use plain Greek yogurt
- ¾ cup crumbled cotija cheese
Other
- 2 tablespoons fresh lime juice
- 1 ear grilled corn, kernels removed from the cob
- ¼ cup fresh cilantro, chopped
- kosher salt and black pepper to taste
Instructions
Preparation
- 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, about 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, about 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!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1servingCalories: 282kcal
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