Mexican Street Corn Dip

If you’ve ever tried Mexican street corn, you’ll know how delicious it is: corn on the cob smothered with mayonnaise (which sounds a little gross, but is actually amazing), cotija cheese, and chili powder, among other things. We love this stuff so much, it’s insane – plus, it’s easy to make yourself! However, we don’t always love cooking up a big batch of corn, so we decided to reimagine the dish as a dip.

What an amazing decision, let us tell you. This stuff is seriously addictive, as we started out thinking we’d just have a little bit, only to look down at the bowl later and see that it was almost all gone…whoops! Give in to this dip’s goodness and enjoy…you won’t regret it!

Why You’ll Love This Recipe

This Mexican Street Corn Dip is everything you love about the classic street food dish, but in a delightful dip form. It’s creamy, tangy, and has just the right amount of spice to keep you coming back for more. Perfect for parties, gatherings, or just a quiet night in, this dip is a crowd-pleaser that you can whip up in no time.

Kitchen Equipment You’ll Need

• Large bowl
• Large skillet
• Mixing spoon
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• 3 cups corn kernels (fresh or frozen, then thawed)
• 1 (8 oz.) package cream cheese, room temperature
• 1 jalapeño pepper, seeds and ribs removed, finely chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese, crumbled, garnish
• 2 tablespoons unsalted butter
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons green onions, finely chopped
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. In a large bowl, combine the cream cheese, mayonnaise, and sour cream. Mix until well combined and season with salt and pepper.
2. Melt the butter in a large skillet over medium-high heat. Sauté the corn and jalapeño for 6-8 minutes, or until softened and browned.
3. Remove the veggies from heat and pour them into the cream cheese mixture, stirring to combine.
4. Season the mixture with chili powder and cumin, then taste and adjust seasoning if necessary.
5. Fold in the cilantro and green onions. Sprinkle with cotija cheese and serve with chips.

Tips for Success

For the best flavor, use fresh corn kernels if possible. If using frozen corn, ensure it is thoroughly thawed and drained to prevent excess water from diluting the dip. Adjust the spice level by adding more or less jalapeño and chili powder to suit your taste.

Additional Tips or Variations

Try adding a squeeze of lime juice for an extra zesty kick. You can also mix in some diced tomatoes or avocado for additional texture and flavor. For a smokier taste, consider grilling the corn before adding it to the dip.

Nutritional Highlights (Per Serving)

This dip is a delightful balance of creamy and spicy, offering a good source of fiber from the corn and healthy fats from the cheese and mayonnaise. It’s perfect for indulging in moderation!

Frequently Asked Questions (FAQ)

Can I make this dip ahead of time? Yes, you can prepare the dip a day in advance and store it in the refrigerator. Just give it a good stir before serving.

What can I serve with this dip? This dip pairs wonderfully with tortilla chips, pita chips, or fresh vegetable sticks like celery and carrots.

How can I make this dip spicier? Add extra jalapeño or a pinch of cayenne pepper for more heat.

Conclusion

We hope you enjoy making and indulging in this Mexican Street Corn Dip as much as we do. It’s a delightful twist on a beloved classic that’s sure to become a favorite in your home. Give it a try and let us know how it turns out in the comments below!