Mexican Street Corn Dip Recipe
This Mexican Street Corn Dip is a creamy, flavorful appetizer featuring charred corn, tangy cotija cheese, and a hint of chili powder, perfect for serving warm with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 3 cup corn kernels (Fresh or frozen)
- 6 oz cream cheese (Softened)
- 0.5 cup mayonnaise
- 0.5 cup cotija cheese (Crumbled)
- 0.25 cup fresh cilantro (Chopped)
- 2 garlic (Minced)
- 1 lime (Juiced)
- 0.5 tsp chili powder
- 0 salt (To taste)
- 0 pepper (To taste)
- 0 tortilla chips (For serving)
Instructions
- Char the corn
Heat 1 tbsp oil in a cast iron skillet over medium-high heat. Add corn and cook, stirring occasionally, until kernels begin to char, about 8 minutes, then season with salt and pepper. - Make the creamy dip
Mix softened cream cheese and mayonnaise until smooth. Fold in charred corn, most of the cotija cheese, cilantro, garlic, lime juice, and chili powder until evenly combined. - Bake and serve
Transfer the mixture to a baking dish and bake at 375°F for 12-15 minutes until heated through and edges are bubbling. Top with the remaining cotija cheese and cilantro. Serve hot with tortilla chips.
Notes
Find it online: https://yumfoodusa.com/mexican-street-corn-dip-recipe/