Description
A creamy, spicy Mexican Street Corn Dip loaded with sweet corn, cream cheese, cotija, lime, and smoky spices. This warm, flavorful dip is perfect for parties and best served with plenty of chips for scooping.
Ingredients
Units
Scale
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper (to taste)
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 ears raw)
- 2 cloves garlic, chopped
- Kosher salt and black pepper
- 6 ounces cream cheese, room temperature
- 1/3 cup sour cream
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo or 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
Instructions
- In a bowl combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt
- Heat olive oil in a skillet over medium-high heat
- Add chopped onion and cook until soft, about 5 minutes
- Add corn, garlic, 1 teaspoon of the spice mix, salt, and pepper
- Cook until the corn softens, about 5 minutes
- Reduce heat to low and mix in the cream cheese until melted and creamy
- Stir in sour cream and cook until warmed through
- If needed thin the dip with a little milk
- In a separate skillet melt butter until golden
- Add 3 teaspoons of the spice mix, a pinch of chili flakes, and salt
- Cook another minute then remove from heat
- In a small bowl mix mayo and lime juice with a pinch of salt
- Spoon the dip into a serving bowl
- Top with grilled corn kernels
- Drizzle the mayo mixture and spicy butter over the dip
- Sprinkle with cotija cheese and chopped cilantro
- Serve warm with tortilla chips for dipping
Notes
You can substitute Greek yogurt for mayo if preferred. Adjust cayenne for your preferred spice level. Fresh grilled corn adds extra flavor but frozen or canned corn can also be used.