Description
This Mexican Street Corn Dip is creamy, cheesy, and bursting with bold flavor. Made with sweet corn, zesty lime, and a touch of spice, it’s the perfect appetizer for game day, parties, or family nights.
Ingredients
2 Tablespoons olive oil
30 oz canned corn - drained and rinsed
8 oz cream cheese - room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1 fresh jalapeño - chopped (plus extra for garnish)
Juice from 1 lime
2 tbsp fresh cilantro - chopped (plus extra for garnish)
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup Cotija cheese - (plus extra for garnish)
1 (13 oz) bag tortilla chips
Instructions
- Add the cream cheese, mayonnaise, and sour cream to a medium mixing bowl. Mix using a hand mixer or stand mixer on low speed until smooth.
- Heat a large cast iron skillet over medium-high heat and add 1 tbsp of oil. Once hot, add ¼ cup of corn. Cook until golden and slightly charred, then remove from the skillet for garnish.
- Heat the remaining oil and add the rest of the corn and chopped jalapeño. Cook for 5 minutes or until the corn is golden.
- Add the cream cheese mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice. Mix to combine and smooth into one layer. Heat until warmed through and bubbly.
- Remove from heat and garnish with charred corn, chopped cilantro, jalapeño, and Cotija cheese.
- Serve with chips and enjoy!
Notes
Storage Instructions: Keep leftovers in an airtight container in the refrigerator and enjoy within 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizers
- Method: stovetop
- Cuisine: Stovetop
