If you’ve ever tried Mexican street corn, you’ll know how delicious it is: corn on the cob smothered with mayonnaise (which sounds a little gross, but is actually amazing), cotija cheese and chili powder, among other things. We love this stuff so much, it’s insane – plus, it’s easy to make yourself! However, we don’t always love cooking up a big batch of corn, so we decided to reimagine the dish as a dip.
What an amazing decision, let us tell you. This stuff is seriously addictive, as we started out thinking we’d just have a little bit, only to look down at the bowl later and see that it was almost all gone…whoops! Give in to this dip’s goodness and enjoy…you won’t regret it!
Creamy Mexican Street Corn Dip
15 minutes to prepare
- 3 cups corn kernels (fresh or frozen, then thawed)
- 1 (8 oz.) package cream cheese, room temperature
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled, garnish
- 2 tablespoons unsalted butter
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- kosher salt and freshly ground pepper, to taste
- In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
- Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
- Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
- Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
- Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!
Recipe adapted from Cooking and Beer