Mexican Street Corn Dip
This Mexican Street Corn Dip is a creamy, spicy, and delicious appetizer perfect for parties, featuring fresh corn, spices, and cheese.
Equipment
- Skillet
- bowl
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- ½-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- ⅓ cup sour cream
- 4 tablespoons salted butter
- ⅓ cup olive oil mayo or use plain Greek yogurt
- 2 tablespoons fresh lime juice
- ¾ cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- ¼ cup fresh cilantro, chopped
Instructions
- 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 the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, about 5 minutes.
- 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.
- 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.
- 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 for scooping!
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 18gProtein: 6gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 80mgIron: 1mg
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