Mexican Street Corn Dip
A creamy, flavorful dip inspired by Mexican street corn, perfect for serving with tortilla chips.
Equipment
- skillet
- mixing bowl
Ingredients
Spices
- 2 tablespoon chili powder
- 2 teaspoon smoked paprika
- ½-2 teaspoon cayenne pepper to taste
Base
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cup corn (3-4 raw)
- 2 clove garlic chopped
- 6 oz cream cheese at room temperature
- ⅓ cup sour cream
- 4 tablespoon salted butter
- ⅓ cup olive oil mayo or use plain Greek yogurt
- 2 tablespoon fresh lime juice
- ¾ cup crumbled cotija cheese
- 1 ear grilled corn kernels removed from the cob
- ¼ cup fresh cilantro chopped
Instructions
Preparation
- 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 corn, garlic, 1 teaspoon of spice mix, and season with salt and pepper. Cook until corn is softened, about 5 minutes.
- Reduce heat to low. Mix in cream cheese until melted and creamy. Stir in sour cream and cook until warmed throughout. Thin with milk if desired.
- In a separate skillet, melt 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 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 chips.
Notes
Serve with tortilla chips for dipping.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 16gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 600mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 6mgCalcium: 150mgIron: 1mg
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