Description
A flavorful and creamy Mexican Street Corn Dip combining roasted spices, fresh corn, cream cheese, cotija cheese, and a zesty lime mayo topping for an irresistible snack or party appetizer.
Ingredients
Units
Scale
Spices
- 2 tbsp chili powder
- 2 tsp smoked paprika
- 1/2-2 tsp cayenne pepper, to your taste
- Kosher salt and black pepper, to taste
Vegetables & Aromatics
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw ears)
- 2 cloves garlic, chopped
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Dairy & Fats
- 2 tbsp extra virgin olive oil
- 6 oz cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tbsp salted butter
- 3/4 cup crumbled cotija cheese
Additional Ingredients
- 1/3 cup olive oil mayo or plain Greek yogurt
- 2 tbsp fresh lime juice
Instructions
- Mix the spices: In a bowl, combine the chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt to create a flavorful spice blend.
- Sauté onion and corn: Heat the extra virgin olive oil in a skillet over medium-high heat. Add the chopped yellow onion and cook for about 5 minutes until soft and translucent. Add the raw corn kernels, chopped garlic, 1 teaspoon of the prepared spice mix, and season with additional salt and black pepper to taste. Cook for another 5 minutes until the corn is tender and softened.
- Add cream cheese and sour cream: Reduce the heat to low. Stir in the room temperature cream cheese until it melts smoothly into the corn mixture, creating a creamy base. Then, mix in the sour cream and continue cooking gently until the dip is warmed throughout. If the dip is too thick, thin it slightly by stirring in a splash of milk until desired consistency is reached.
- Prepare spicy butter: In a separate skillet, melt the salted butter over medium heat until it turns golden and fragrant. Stir in 3 teaspoons of the spice mix, along with a pinch of chili flakes and salt. Cook this butter-spice mixture for about one minute, then remove from heat.
- Make lime mayo: In a small bowl, combine the olive oil mayo (or plain Greek yogurt) with fresh lime juice and a pinch of salt, mixing well to create a tangy, creamy sauce.
- Assemble the dip: Spoon the warm corn dip into a wide serving bowl. Top generously with the kernels from the grilled ear of corn. Drizzle the spicy butter over the top, then spoon over the lime mayo mixture. Finish by sprinkling the crumbled cotija cheese and chopped fresh cilantro evenly across the dip.
- Serve: Serve immediately with plenty of chips or tortilla wedges for scooping and enjoying this vibrant and creamy Mexican Street Corn Dip.
Notes
- You can adjust the amount of cayenne pepper based on your preferred spice level.
- If you don’t have grilled corn on hand, you can roast corn on a grill pan or broil in the oven for a smoky flavor.
- Using plain Greek yogurt instead of mayo will reduce the fat content and add a slight tanginess.
- To make the dip thinner and easier to scoop, add milk gradually until you reach the right consistency.
- This dip is best served warm but can also be enjoyed at room temperature.
Nutrition
- Serving Size: 1/8 of recipe (approx. ½ cup)
- Calories: 230
- Sugar: 5g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
