Print Recipe

Mexican Street Corn Dip

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6

Ingredients

  • 8 ounces cream cheese softened to room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayo
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder plus extra for garnish
  • salt and black pepper
  • 2 tablespoons unsalted butter
  • 3 cups corn kernels either cut from the cob or thawed frozen
  • 1 jalapeno pepper seeds and stem removed, finely chopped
  • 2 tablespoons fresh cilantro chopped (plus extra for garnish)
  • 2 tablespoons sliced green onions plus extra for garnish
  • 1/4 cup cotija cheese plus extra for garnish
  • Food Should Taste Good Blue Corn Tortilla Chips for serving

Instructions

  • To a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.
  • Add the butter to a large skillet, and melt over medium heat. Add the corn kernels and jalapeno. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija cheese. Mix thoroughly.
  • Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija cheese. Enjoy immediately