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Mexican Street Corn Dip Recipe

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4 from 9 reviews

This Mexican Street Corn Dip is a creamy, spicy, and flavorful appetizer inspired by traditional Mexican street corn. Featuring a blend of chili powder, smoked paprika, cayenne, and cotija cheese, this warm dip combines sautéed corn and onions with cream cheese, sour cream, and a zesty lime-laced mayo drizzle. Perfect for parties and gatherings, it's served best with crunchy tortilla chips for scooping.

Ingredients

Spice Mix

  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2-2 teaspoons cayenne pepper, to your taste
  • Pinch of kosher salt

Main Dip

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cups corn kernels (from 3-4 raw ears)
  • 2 cloves garlic, chopped
  • Kosher salt and black pepper, to taste
  • 6 ounces cream cheese, at room temperature
  • 1/3 cup sour cream

Spicy Butter Topping

  • 4 tablespoons salted butter
  • 3 teaspoons of the prepared spice mix
  • Pinch of chili flakes
  • Pinch of salt

Mayo-Lime Sauce

  • 1/3 cup olive oil mayo (or plain Greek yogurt)
  • 2 tablespoons fresh lime juice
  • Pinch of salt

Garnish

  • 3/4 cup crumbled cotija cheese
  • 1 ear grilled corn, kernels removed from the cob
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Prepare the spice mix: In a small bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of salt, mixing well to create the flavorful spice blend for the dip and toppings.
  2. Sauté onion and corn: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Then add the corn kernels, garlic, 1 teaspoon of the spice mix, and season with kosher salt and black pepper. Continue cooking for another 5 minutes until the corn is softened and fragrant.
  3. Melt in dairy: Lower the heat to low, then stir in the cream cheese until melted and creamy. Mix in the sour cream and cook gently until the dip is warmed through. Optionally, thin the consistency with a splash of milk if desired.
  4. Make spicy butter: In a separate skillet, melt the salted butter over medium heat until golden. Stir in 3 teaspoons of the prepared spice mix along with a pinch of chili flakes and salt. Cook for another minute to infuse the flavors, then remove from heat.
  5. Prepare mayo-lime sauce: In a small bowl, combine the olive oil mayonnaise (or Greek yogurt), fresh lime juice, and a pinch of salt. Mix well to create a zesty drizzle.
  6. Assemble and serve: Spoon the warm corn dip into a wide serving bowl. Top with grilled corn kernels, then drizzle the mayo-lime sauce and the spicy butter evenly over the top. Sprinkle the crumbled cotija cheese and chopped cilantro generously. Serve immediately with tortilla chips for scooping.

Notes

  • You can adjust the cayenne pepper amount to control the heat level of the dip.
  • If you prefer a lighter dip, substitute the cream cheese with Neufchâtel cheese or reduce the amount of butter in the spicy butter topping.
  • Grilling the corn for garnish adds a smoky flavor that enhances the overall dip experience.
  • The dip can be kept warm in a low oven or served at room temperature, but reheating gently on the stovetop is recommended.
  • For a tangier flavor, add an extra tablespoon of lime juice to the mayo-lime sauce.

Find it online: https://cozyplatter.com/mexican-street-corn-dip-recipe/