Name: Mexican Street Corn Dip Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons chili powder; 2 teaspoons smoked paprika; 1 ¼ teaspoons cayenne pepper, to your taste; 2 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 2 cups corn (3-4 raw ears), kernels removed; 2 cloves garlic, chopped; Kosher salt and black pepper; 6 ounces cream cheese, at room temperature; ⅓ cup sour cream; 4 tablespoons salted butter; ⅓ cup mayonnaise (or plain Greek yogurt); 2 tablespoons fresh lime juice; ¾ cup crumbled cotija cheese; 1 ear grilled corn, kernels removed from the cob; ¼ cup fresh cilantro, chopped

Description

This Mexican Street Corn Dip is a creamy, spicy, and irresistible appetizer that brings all the flavors of elote (Mexican street corn) to your table in a dippable form. Sweet corn, creamy cheese, and a kick of spice are combined to create a dip that’s perfect for parties, gatherings, or any occasion that calls for a flavorful snack. Serve it with your favorite tortilla chips and watch it disappear!

Ingredients

Units Scale

2 tablespoons chili powder
2 teaspoons smoked paprika
1 1/4 teaspoons cayenne pepper, to your taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups corn (3-4 raw ears), kernels removed
2 cloves garlic, chopped
Kosher salt and black pepper
6 ounces cream cheese, at room temperature
1/3 cup sour cream
4 tablespoons salted butter
1/3 cup mayonnaise (or plain Greek yogurt)
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped

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Instructions

Mix Spices:
1. In a bowl, combine the chili powder, paprika, cayenne pepper, and a pinch of salt.
Sauté Onion and Corn:
1. Heat the olive oil in a skillet over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the corn, chopped garlic, 1 teaspoon of the spice mix, and season with salt and pepper.
4. Cook until the corn is softened, about 5 minutes.
Make Creamy Dip:
1. Reduce the heat to low.
2. Mix in the cream cheese until melted and creamy.
3. Stir in the sour cream.
4. Cook until warmed throughout. If desired, thin the dip with a little milk.
Make Spicy Butter:
1. In a separate skillet, melt the butter until golden.
2. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
3. Cook for another minute, then remove from the heat.
Make Lime Mayo:
1. Mix the mayonnaise (or Greek yogurt) and lime juice with a pinch of salt.
Assemble Dip:
1. Spoon the dip into a wide serving bowl.
2. Top with the grilled corn kernels.
3. Drizzle the lime mayo and spicy butter over the corn.
4. Sprinkle on the crumbled cotija cheese and chopped cilantro.
Serve:
1. Serve immediately with plenty of tortilla chips for scooping.

Notes

Adjust the amount of cayenne pepper to control the spiciness of the dip.
Fresh corn on the cob provides the best flavor, but frozen corn can be used as a substitute.
If cotija cheese is unavailable, you can use feta or queso fresco.
For a lighter version, substitute Greek yogurt for sour cream and mayonnaise.
You can use canned corn, make sure to drain it well.
Grilling the ear of corn is optional, but adds a nice char flavor.

Nutrition

Serving Size: 1 serving
Calories: 280kcal
Sugar: 5g
Sodium: 400mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg