Stuck on what to bring to a party? My Mexican street corn dip is your delicious solution, ready in a flash! This easy dip recipe is packed with flavor from corn and cheeses, and you can easily customize it to be as spicy as you’d like. You are in for a quick preparation that transforms simple ingredients into a versatile, go-to party food recipe.
What You Will Need:
- 8 ounces of room temperature cream cheese
- 1/4 cup of sour cream
- 4 tablespoons of mayonnaise
- Zest of one lime
- 1/2 teaspoon of chipotle chili powder or chili powder
- 1/2 teaspoon cumin
- 1 teaspoon of tajin seasoning
- 2 cups of drained canned corn or corn fresh off of the cob
- 1 tablespoon of diced garlic
- 2 tablespoons of butter
- 1/2 cup of queso fresco or cotija cheese
- 1/2 cup of shredded cheddar cheese
The street corn dip ingredients
The first step is to combine room temperature cream cheese, sour cream, mayo, zest of one lime, chipotle chili powder, cumin, and tajin seasoning in an appropriately sized bowl and set aside. Tajin seasoning is a mix of dried chilies and dehydrated lime juice. Tajin seasoning is found in most grocery stores. The cream cheese mixture should be as smooth as possible.
Sautéing Corn and Garlic
Next, heat the butter and garlic. Cook over medium heat until the butter is melted and the garlic is fragrant. You should start smelling the garlic without burning it. Add the corn when the garlic is fragrant. Whether you are making the street corn dip with fresh corn kernels or drained canned corn kernels, you will love the results. Canned corn needs to be corn packed in water, not creamed corn. Cook the corn in the butter and garlic over medium heat for about 3-4 minutes.
Assembling Your Delicious Street Corn Dip
Add the cream cheese mixture once the corn is cooked. Mix the cream cheese mixture with the corn mixture until well combined and warmed through. Once combined and warmed, add the grated cheddar cheese and crumbled cotija or queso fresco cheese. Mix until the cheese are melted, about 3-4 minutes. Once the whole mixture is warmed, then it is ready to serve. I usually serve the street corn dip with tortilla chips. Enjoy!
Try other appetizers such as the reuben ravioli, BLT appetizer, or queso sliders at your next party!
Please visit my appetizer page for more ideas!
FAQ’s:
This recipe is incredibly quick! With a prep time of about 20 minutes and a cook time of 10 minutes, the entire dip comes together in approximately 30 minutes, making it a perfect last-minute appetizer.
You can use either! The recipe works beautifully with both fresh corn kernels (cut off the cob) or drained canned corn kernels. Just be sure to use corn packed in water, not creamed corn.
The recipe calls for a combination of crumbled cotija or queso fresco cheese and shredded cheddar cheese, creating a delicious blend of flavors and textures.
The dip has a mild kick from the chipotle chili powder or chili powder, and Tajin seasoning. However, you can easily adjust the spice level by adding more or less to suit your preference.
This dip is incredibly versatile! It’s delicious served with tortilla chips or a variety of fresh vegetables. You can also experiment with other dippers you enjoy.
While the recipe comes together quickly, you can prepare the dip and keep it warm until ready to serve, or refrigerate it and gently reheat it before your party.
Street Corn Dip
Ingredients
- 8 ounces of room temperature cream cheese
- ¼ cup of sour cream
- 4 tablespoons of mayonnaise
- Zest of one lime
- ½ teaspoon of chipotle chili powder
- ½ teaspoon of cumin
- 1 teaspoon of tajin seasoning
- 2 cups of drained canned corn or fresh corn off the cob
- 1 tablespoon of diced garlic
- 2 tablespoons of butter
- 1/2 cup crumbled cotija or queso fresco cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Combine cream cheese, sour cream, mayo, zest of one lime, chipotle chili powder, cumin, and tajin seasoning and set aside.
- Heat butter and garlic in a large skillet over medium heat until butter is melted and the garlic becomes fragrant.
- Add corn to butter mixture and combine. Stir and heat the mixture for about 3-4 minutes.
- Add cream cheese mixture, cotija cheese, and cheddar cheese to corn mixture. Heat until the cheeses until the cheeses are warm and melted. About 3-4 minutes. Stirring occasionally.
- Serve with tortilla chips, vegetables or whatever you like!
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