Can I use frozen corn instead of fresh?

Absolutely! Frozen corn is a great time-saver. Just thaw completely and pat dry with paper towels to remove excess moisture before using. You'll get the best results if you sauté it until it develops some color.

What can I substitute for cotija cheese?

If you can't find cotija, feta cheese makes an excellent substitute with its similar crumbly texture and salty flavor. Grated parmesan will work in a pinch, though the flavor profile will be slightly different.

Is there a way to make this dip vegetarian?

The dip is already vegetarian! Just make sure to serve it with vegetarian-friendly chips, as some tortilla chips may be fried in animal fats.

Can I make this dip less spicy for kids?

Definitely! Reduce or eliminate the cayenne pepper and chili flakes. You can also set aside a portion before adding the spices and season it more mildly for younger palates.

Mexican Street Corn Dip Recipe

Name: Mexican Street Corn Dip Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tbsp chili powder; 2 tsp smoked paprika; 1 ¼ tsp cayenne pepper, to your taste; 2 tbsp extra virgin olive oil; 1 yellow onion, chopped; 2 cups corn (from 3-4 raw cobs); 2 cloves garlic, chopped; Kosher salt and black pepper, to taste; 6 oz cream cheese, at room temperature; ⅓ cup sour cream; 4 tbsp salted butter; ⅓ cup olive oil mayo or plain Greek yogurt; 2 tbsp fresh lime juice; ¾ cup crumbled cotija cheese; 1 ear grilled corn, kernels removed from the cob; ¼ cup fresh cilantro, chopped

Description

This Mexican Street Corn Dip is a creamy, cheesy, and slightly spicy dip loaded with zesty spices, grilled corn, and fresh cilantro. Perfect for parties and gatherings, it pairs beautifully with chips for a delicious appetizer that everyone will love.

Ingredients

Units Scale

Spices

2 tbsp chili powder
2 tsp smoked paprika
1 1/4 tsp cayenne pepper, to your taste

Base Ingredients

2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cups corn (from 3-4 raw cobs)
2 cloves garlic, chopped
Kosher salt and black pepper, to taste

Dip Mixture

6 oz cream cheese, at room temperature
1/3 cup sour cream
4 tbsp salted butter
1/3 cup olive oil mayo or plain Greek yogurt
2 tbsp fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped

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Instructions

Mix the spices: In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. Stir to combine evenly and set aside.
Sauté the base ingredients: Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the corn, garlic, 1 teaspoon of the prepared spice mix, and season with salt and black pepper to taste. Cook for another 5 minutes, or until the corn is softened.
Prepare the creamy dip mixture: Reduce the heat to low and mix the cream cheese into the skillet. Stir constantly until the cheese is fully melted and creamy. Add the sour cream and stir to incorporate. Allow the mixture to warm throughout. If needed, thin the dip with a splash of milk until the desired consistency is achieved.
Create the spiced butter: In a separate skillet, melt the butter over medium heat until golden. Mix in 3 teaspoons of the spice mix, along with a pinch of chili flakes and a dash of salt. Cook for an additional minute, then remove the skillet from the heat.
Make the mayo-lime drizzle: In a small bowl, whisk together the mayo (or Greek yogurt), lime juice, and a pinch of salt until smooth. Set aside.
Assemble and serve: Spoon the prepared dip into a wide serving bowl. Top with the grilled corn kernels. Drizzle the mayo-lime mixture and the spiced butter evenly over the top. Sprinkle with crumbled cotija cheese and fresh cilantro to garnish. Serve immediately with chips or your choice of dippers!

Notes

If you prefer a less spicy dip, reduce the amount of cayenne pepper in the spice mix.
For an added touch of smokiness, you can lightly char the corn on a grill before sautéing.
You can substitute feta cheese if cotija cheese is unavailable.
The dip can be prepared ahead of time and reheated before serving.
This dip pairs well with tortilla chips, breadsticks, or even fresh vegetable sticks.

Nutrition

Serving Size: 1/8 of recipe
Calories: 250
Sugar: 3g
Sodium: 320mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg