Description
A creamy and flavorful Mexican Street Corn Dip bursting with sweet corn, spicy jalapeños, and zesty lime, topped with Cotija cheese and fresh cilantro. Perfect for game days or parties served warm with tortilla chips.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 jalapeño, finely diced
- ½ yellow onion, finely diced
- 2 cups corn, canned or frozen
- 2 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons chili powder
- 2 teaspoons ancho chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Dairy and Toppings
- 8 ounces cream cheese, softened
- 2 tablespoons lime juice (about 1 lime)
- ½ cup sour cream (or mayonnaise)
- Cotija cheese, for topping
- Chopped cilantro, for topping
Instructions
- Prepare the base: Melt butter in a medium skillet over medium heat. Once melted, add finely diced jalapeño and yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add corn and garlic: Stir in the corn kernels and minced garlic, cooking for another 5 minutes to blend flavors and slightly brown the corn.
- Season the mixture: Sprinkle chili powder, ancho chili powder, smoked paprika, kosher salt, and cayenne pepper over the vegetables. Gently mix until all are well coated with the spices.
- Melt cream cheese: Reduce heat to low and add the softened cream cheese. Stir continuously until it fully melts and incorporates smoothly into the mixture.
- Finish with lime and sour cream: Add lime juice and sour cream (or mayonnaise), gently stirring until evenly combined and creamy.
- Serve and garnish: Remove from heat and transfer the dip to a serving dish. Top with chopped cilantro and crumbled Cotija cheese. Serve warm with tortilla chips.
Notes
- Use frozen, canned, or fresh corn according to availability. Thaw frozen corn completely or drain canned corn before using. Fresh corn requires slicing kernels off the cob and cooking for 5 minutes.
- Adjust spice level by replacing jalapeño with milder diced green chiles or omit pepper for no heat. For more heat, substitute with serrano pepper.
- If the dip is too thick, thin it with milk one tablespoon at a time until the desired consistency is reached.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
