Mexican Street Corn Dip
A warm, creamy, and spicy dip packed with the vibrant flavors of classic street style corn. Perfect for parties and easy to scoop with your favorite tortilla chips!
Ingredients
Spice Blend
- 2 tablespoons chili powder Adds a mild, earthy base heat
- 2 teaspoons smoked paprika Crucial for that outdoor grilled flavor
- 1/2 - 2 teaspoons cayenne pepper Adjust according to your spice preference
The Dip Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped finely
- 2 cups corn kernels About 3 to 4 raw ears, cut from the cob
- 2 cloves garlic freshly chopped
- to taste kosher salt & black pepper
- 6 ounces cream cheese at room temperature
- 1/3 cup sour cream
Toppings & Garnish
- 4 tablespoons salted butter
- 1/3 cup olive oil mayo or plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup cotija cheese crumbled (feta works as a substitute)
- 1 ear grilled corn kernels removed
- 1/4 cup fresh cilantro chopped
Instructions
- In a small mixing bowl, combine the chili powder, smoked paprika, and cayenne pepper. Set aside.
- Place a large skillet over medium heat and add the extra virgin olive oil. Once shimmering, add the chopped yellow onion and sauté for about 3 minutes until translucent.
- Add the 2 cups of raw corn kernels to the skillet. Cook for 5 minutes, stirring occasionally to allow caramelization. Stir in the chopped garlic, salt, and pepper during the last minute.
- Reduce the heat to low. Add the room temperature cream cheese, sour cream, and half of your prepared spice mixture. Stir constantly until the cheese melts and the dip is smooth.
- In a small saucepan over medium-low heat, melt the salted butter. Whisk in the remaining half of the spice mixture. Let it bubble gently for 30 seconds to toast the spices, then remove from heat.
- In a separate small bowl, whisk together the mayonnaise (or Greek yogurt) and fresh lime juice.
- Transfer the warm corn and cheese mixture into a shallow serving dish and smooth the top. Dollop the lime mayo over the top and gently swirl it across the surface.
- Drizzle the spicy melted butter all over the top, swirling it into the mayo for a marbled look. Garnish with the grilled corn kernels, crumbled cotija cheese, and fresh cilantro. Serve immediately with sturdy tortilla chips.
Notes
Substitutions: You can use thawed, patted-dry frozen corn or well-drained canned corn in place of raw corn. If cotija cheese is unavailable, feta or parmesan are excellent substitutes. To lighten up the recipe, use low-fat cream cheese, light sour cream, and plain Greek yogurt instead of mayo. Make Ahead: You can prepare the creamy cooked base a day in advance and store it in the fridge. Reheat gently on the stove, then add your fresh toppings and spicy butter drizzle right before serving.