Mexican Street Corn Dip
All the flavors of street corn mixed into the creamiest corn-filled dip. Quick, easy, and so delicious with tortilla chips on the side!
Equipment
- Skillet
- mixing bowl
Ingredients
- 2 tablespoon chili powder
- 2 teaspoon smoked paprika
- ½-2 teaspoon cayenne pepper to your taste
- 2 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 cup corn (3-4 raw)
- 2 clove garlic chopped
- kosher salt
- black pepper
- 6 oz cream cheese at room temperature
- ⅓ cup sour cream
- 4 tablespoon salted butter
- ⅓ cup olive oil mayo or use plain Greek yogurt
- 2 tablespoon fresh lime juice
- ¾ cup crumbled cotija cheese
- 1 ear grilled corn kernels removed from the cob
- ¼ cup fresh cilantro chopped
Instructions
- Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
- Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
- In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
- Mix the mayo and lime juice with a pinch of salt.
- Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 1mg
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