Name: Mexican Street Corn Dip: Quick, Easy, and Crowd-Pleasing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons chili powder; 2 teaspoons smoked paprika; 1/2-2 teaspoons cayenne pepper, to your taste; 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 2 cups corn (3-4 raw); 2 cloves garlic, chopped; kosher salt and black pepper; 6 ounces cream cheese, at room temperature; 1/3 cup sour cream; 4 tablespoons salted butter; 1/3 cup olive oil mayo or use plain Greek yogurt; 2 tablespoons fresh lime juice; 3/4 cup crumbled cotija cheese; 1 ear grilled corn, kernels removed from the cob; 1/4 cup fresh cilantro, chopped

Description

A creamy, spicy, and flavor-packed Mexican Street Corn Dip loaded with grilled corn, cotija cheese, and zesty lime — perfect for dipping with chips or serving as a party appetizer.

Ingredients

Scale

2 tablespoons chili powder
2 teaspoons smoked paprika
1/2–2 teaspoons cayenne pepper, to your taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups corn (3–4 raw)
2 cloves garlic, chopped
kosher salt and black pepper
6 ounces cream cheese, at room temperature
1/3 cup sour cream
4 tablespoons salted butter
1/3 cup olive oil mayo or use plain Greek yogurt
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped

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Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. 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.

4. 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.

5. Mix the mayo and lime juice with a pinch of salt.

6. 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

This dip is best served warm but can be made ahead and reheated before serving. Adjust cayenne pepper to your spice preference. Serve with tortilla chips, toasted baguette slices, or fresh veggies for dipping.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 282