Mexican Street Corn Dip With Cream Cheese
There's nothing quite like Mexican street corn, with its bold flavors of chili, tangy lime, and salty cheese. But what if you could take those same flavors and turn them into a creamy, dreamy dip? That's where this Mexican Street Corn Dip with Cream Cheese comes in. Not only is it a great way to use up those leftover ears of sweet corn, but it's also perfect for parties or game-day gatherings.
Ingredients
- 4 ears sweet corn, shucked and kernels removed
- 4 oz cream cheese, room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled cotija cheese
- 1 lime, juiced
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
- Add the corn kernels, cilantro, garlic, jalapeno, smoked paprika, coriander, cumin, chili powder, salt, and pepper. Stir well to combine.
- Transfer to a baking dish and sprinkle cotija cheese on top.
- Bake in the preheated oven until hot and bubbly, about 15-20 minutes.
- Remove from the oven and squeeze lime juice over the top. Serve warm with tortilla chips, crackers, or veggies for dipping.
Variations
If you want to switch up the flavors in this dip, try some of these variations:
- Use feta cheese instead of cotija for a Mediterranean twist.
- Replace the cilantro with fresh parsley or basil.
- Add a can of diced green chilies for extra spice.
- Top with sliced avocado or diced tomatoes for a fresh burst of flavor.
Conclusion
This Mexican Street Corn Dip with Cream Cheese is sure to be a hit at your next get-together. It's packed with bold, savory flavors and creamy texture that's perfect for dipping. Plus, it's a great way to use up those leftover ears of sweet corn! Try it out and see how it becomes a crowd favorite.