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Mexican Street Corn Dip Recipe

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4.4 from 11 reviews

A flavorful and creamy Mexican Street Corn Dip combining smoky spices, roasted corn, and rich cheeses, perfect for parties or a tasty snack served with chips.

Ingredients

Spice Mix

  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2-2 teaspoons cayenne pepper, to your taste
  • Pinch of kosher salt

Vegetables & Aromatics

  • 1 yellow onion, chopped
  • 2 cups corn kernels (from 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 tablespoons extra virgin olive oil
  • 6 ounces cream cheese, at room temperature
  • 1/3 cup sour cream
  • 4 tablespoons salted butter
  • 1/3 cup olive oil mayo or plain Greek yogurt

Other

  • 2 tablespoons fresh lime juice
  • 3/4 cup crumbled cotija cheese
  • Kosher salt and black pepper to taste
  • Pinch of chili flakes (for spicy butter)

Instructions

  1. Mix the spices. In a bowl, combine 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1/2 to 2 teaspoons cayenne pepper (adjust to your spice preference), and a pinch of kosher salt to create your spice mix.
  2. Sauté onion and corn. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. Add the chopped yellow onion and cook until soft, about 5 minutes. Then add 2 cups of raw corn kernels, chopped garlic, 1 teaspoon of the prepared spice mix, and season with salt and black pepper. Cook until the corn softens, approximately 5 minutes.
  3. Add creaminess. Lower the heat to medium-low. Stir in 6 ounces of room temperature cream cheese until melted and creamy. Mix in 1/3 cup sour cream and cook until warmed through. If the dip is too thick, thin with a little milk to your desired consistency.
  4. Prepare spicy butter. In a separate skillet, melt 4 tablespoons salted butter over medium heat until golden and fragrant. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for an additional minute, then remove from heat.
  5. Make lime mayo sauce. In a small bowl, combine 1/3 cup olive oil mayonnaise (or plain Greek yogurt) with 2 tablespoons fresh lime juice and a pinch of salt. Mix well to combine.
  6. Assemble the dip. Spoon the warm corn and cheese mixture into a wide serving bowl. Top with kernels from one ear of grilled corn. Drizzle the lime mayo sauce and the spicy butter evenly over the corn layer. Finally, sprinkle 3/4 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro on top.
  7. Serve. Serve immediately with plenty of tortilla chips for scooping and enjoy your flavorful Mexican Street Corn Dip!

Notes

  • Adjust the cayenne pepper amount according to your preferred spice level.
  • Use grilled corn for added smoky flavor in the topping.
  • To make it lighter, substitute the mayo with plain Greek yogurt.
  • If dip is too thick, add milk gradually to reach your desired consistency.
  • This dip tastes great warm but can also be served at room temperature.

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