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Mexican Street Corn Dip

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 tablespoon 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

In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!