Print

Mexican Street Corn Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and flavorful Mexican Street Corn Dip that combines smoky spices, tender corn, and tangy cheese, perfect for parties and snack time. This dip brings all the deliciousness of Mexican street corn into an easy-to-make dish that pairs wonderfully with chips or veggies.

Ingredients

Spices

  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2-2 teaspoons cayenne pepper, to your taste
  • Kosher salt, to taste
  • Black pepper, to taste
  • Pinch of chili flakes (optional)

Main Dip

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cups corn (3-4 raw ears)
  • 2 cloves garlic, chopped
  • 6 ounces cream cheese, at room temperature
  • 1/3 cup sour cream
  • 1/3 cup olive oil mayo (or plain Greek yogurt)
  • 2 tablespoons fresh lime juice
  • 4 tablespoons salted butter
  • 1 ear grilled corn, kernels removed from the cob
  • 3/4 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Mix the spices: Combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt in a bowl to create the spice mix that will flavor the dip and topping.
  2. Sauté the onion and corn: Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook for about 5 minutes until softened. Add the corn kernels, garlic, 1 teaspoon of the spice mix, and season with salt and black pepper. Cook for another 5 minutes until the corn softens and develops flavor.
  3. Create the creamy base: Reduce heat to low. Stir in the room temperature cream cheese until melted and smooth. Mix in sour cream and heat the dip gently until warmed throughout. Optionally, thin the dip with a little milk to desired consistency.
  4. Prepare the spicy butter: In a separate skillet, melt the salted butter over medium heat until golden. Add 3 teaspoons of the spice mix, chili flakes, and salt. Cook for about a minute to infuse the butter with spices, then remove from heat.
  5. Make the lime mayo: In a small bowl, combine olive oil mayo and fresh lime juice with a pinch of salt to create a tangy topping sauce.
  6. Assemble and serve: Spoon the warm dip into a wide serving bowl. Top with kernels from the grilled ear of corn. Drizzle the lime mayo and the spicy butter over the top. Sprinkle crumbled cotija cheese and chopped cilantro to finish. Serve immediately with tortilla chips or your favorite dippers.

Notes

  • Adjust cayenne pepper amount according to your preferred spice level.
  • If you don’t have grilled corn, roasting corn kernels or pan-searing them adds similar smoky flavor.
  • For a lighter option, substitute the mayo with plain Greek yogurt.
  • If cream cheese is too thick, use milk to thin the dip to desired consistency.
  • This dip is best served warm but can be reheated gently on the stovetop.

Find it online: https://simpleplatter.com/mexican-street-corn-dip-recipe/