Mexican Street Corn Dip
A creamy and flavorful Mexican Street Corn Dip perfect for parties and gatherings.
Equipment
- Skillet
- Mixing bowl
Ingredients
- 2 tablespoon chili powder
- 2 teaspoon smoked paprika
- ½-2 teaspoon cayenne pepper to taste
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cup corn (3-4 raw)
- 2 clove garlic, chopped
- kosher salt
- black pepper
- 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
- 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 top.
Notes
Serve with tortilla chips for dipping.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 1mg
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