Mexican Street Corn Dip (Hot & Easy)
109kcal
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
- ½ cup crumbled cotija or queso fresco cheese
- ½ cup shredded cheddar cheese
Method
- 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!
Nutrition
Serving20 servingsCalories109kcalCarbohydrates4gProtein2gFat10gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat2gTrans Fat0.1gCholesterol23mgSodium159mgPotassium52mgFiber0.4gSugar1gVitamin A274IUVitamin C0.3mgCalcium54mgIron0.2mg
Notes
- Room Temperature is Key: Ensure your cream cheese is truly at room temperature before mixing. If it is cold, it will not blend smoothly with the sour cream and mayo, leaving you with a lumpy dip.
- Spice Level: This recipe is mild-medium. For more heat, add a pinch of cayenne pepper or diced jalapeños with the corn. For less heat, reduce the chipotle powder.
- Make-Ahead: You can mix the cream cheese base and the corn ahead of time. Store them in the fridge, then heat everything in a skillet right before serving.
- Crockpot Option: To keep this warm for a party, transfer the finished dip to a small slow cooker on the "Warm" setting. Stir occasionally.