Mexican Street Corn Dip

Prep:

Cook:

Level: Easy

Serves: 6

6

Description

A fun twist on Mexican street corn, this Mexican street corn dip is the perfect appetizer to serve at your next summer get together!

Ingredients

  • 8 ounces, weight Cream Cheese, Softened To Room Temperature
  • ¼ cups Sour Cream
  • 3 Tablespoons Mayonnaise
  • 1 teaspoon Ground Cumin
  • ½ teaspoons Chili Powder (plus Extra For Garnish)
  • Salt And Black Pepper
  • 2 Tablespoons Unsalted Butter
  • 3 cups Corn Kernels, Either Cut From The Cob Or Thawed Frozen
  • 1  Jalapeno Pepper, Seeds And Stem Removed, Finely Chopped
  • 2 Tablespoons Fresh Cilantro, Chopped, Plus Extra For Garnish
  • 2 Tablespoons Sliced Green Onions, Plus Extra For Garnish
  • ¼ cups Cotija Cheese (plus Extra For Garnish)
  • Tortilla Chips For Serving

Preparation

Into a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.

Add the butter into a large skillet and melt over medium heat. Add the corn kernels and jalapeno. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija cheese. Mix thoroughly.

Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija cheese. Enjoy immediately.

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