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Easy Mexican Street Corn Dip

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A creamy, spicy dip that captures the vibrant flavors of Mexican street corn, making it perfect for any gathering.

Ingredients

Scale
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • ½–2 teaspoons cayenne pepper (adjust to taste)
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cups corn kernels (from 3–4 raw ears)
  • 2 cloves garlic, chopped
  • Kosher salt and black pepper, to taste
  • 6 ounces cream cheese, at room temperature
  • ⅓ cup sour cream
  • 4 tablespoons salted butter
  • ⅓ cup olive oil mayonnaise (or plain Greek yogurt)
  • 2 tablespoons fresh lime juice
  • ¾ cup crumbled cotija cheese
  • 1 grilled ear of corn, kernels removed from the cob
  • ¼ cup fresh cilantro, chopped

Instructions

  1. In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Mix well and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until softened, about 5 minutes. Add corn, garlic, and 1 teaspoon of the spice mix. Season with salt and pepper. Cook until corn is tender, about 5 minutes.
  3. Lower heat and stir in cream cheese until melted. Then add sour cream and warm through, about 3 minutes.
  4. In another skillet, melt butter over medium heat. Add the remaining spice mix and chili flakes. Cook for 1 minute, then remove from heat.
  5. In a bowl, whisk mayonnaise and lime juice with salt.
  6. Transfer the creamy corn mixture to a bowl. Top with grilled corn, drizzle with mayo-lime mixture, swirl in spicy butter, and finish with cotija and cilantro.
  7. Serve with tortilla chips, pita chips, or veggies.

Notes

For an extra kick, add diced jalapeño when sautéing the vegetables. Best enjoyed fresh.

Nutrition

Find it online: https://us.recipesfood.org/easy-mexican-street-corn-dip/

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