Ingredients

2 tablespoons chili powder

2 teaspoons smoked paprika

1/2-2 teaspoons cayenne pepper, to your taste

Pinch of kosher salt

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups corn (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

4 tablespoons salted butter

1/3 cup olive oil 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

Instructions

Step 1: In a bowl, combine chili powder, smoked paprika, cayenne pepper, and a pinch of kosher salt. Stir well to create a spice mix.

Step 2: Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Add the fresh corn kernels, chopped garlic, 1 teaspoon of the spice mix, and season with kosher salt and black pepper. Cook until corn is soft and fragrant, about 5 more minutes.

Step 3: Lower the heat to low. Add cream cheese to the skillet and stir continuously until it melts into a creamy base. Stir in sour cream and warm through, thinning with a splash of milk if too thick.

Step 4: In a small skillet, melt salted butter over medium heat until golden and fragrant. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for 1 minute to infuse flavors, then remove from heat.

Step 5: Mix mayonnaise (or Greek yogurt), fresh lime juice, and a pinch of salt in a small bowl until smooth for the drizzle.

Step 6: Spoon the warm corn dip into a wide serving bowl. Top evenly with the kernels from the grilled ear of corn. Drizzle the mayo-lime mixture over the top, followed by the spicy butter sauce. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve immediately with tortilla chips.

Tips & Variations

For a milder dip, reduce or omit the cayenne pepper and chili flakes.

Swap cotija cheese for feta if unavailable, for a similar salty tang.

Use Greek yogurt instead of mayonnaise for a lighter, tangier drizzle.

Char the corn kernels in a hot skillet if you don’t have access to a grill for added smoky flavor.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before sautéing to prevent excess moisture in the dip.

Is this dip suitable for meal prep?

Absolutely. Prepare the dip ahead of time and assemble just before serving to keep the grilled corn topping fresh and vibrant.

Dessert

Mexican Street Corn Dip Recipe

Introduction